Crispy Potato and Egg Breakfast Tacos

Ingredients

• 2 medium russet potatoes, unpeeled
• 4 large eggs
• ¾ cup shredded cheddar cheese
• 4 6-inch flour or corn tortillas
• ½ cup salsa (fresh or jarred)
• 3 tablespoon olive oil
• 0 salt and pepper to taste

Instructions

1. 1

   Wash the potatoes under cold water, rubbing with your fingers to remove dirt. Pat dry with paper towels, then grate the potatoes (skin included) on a box grater or microplane into a pile, using the large holes or the shredding side.

2. 2

   Wrap the shredded potatoes tightly in a clean kitchen towel or cheesecloth and squeeze hard over the sink, wringing them out until no liquid drips—this dries them so they'll crisp up instead of steam.

3. 3

   Crack the eggs into a small bowl and whisk with a fork until the yolks and whites are fully mixed and uniform, about 20 seconds.

4. 4

   Set a 10-inch nonstick skillet or cast iron pan on the stove and warm it over medium heat for 1 minute until the surface is hot to the touch (hold your hand 3 inches above it and feel the heat rising).

5. 5

   Pour 1.5 tablespoons of olive oil into the hot skillet and tilt to coat the bottom evenly. Add the shredded potatoes in an even layer and press down gently with a spatula.

6. 6

   Cook the potatoes over medium-high heat without stirring for 4 minutes, until the bottom is deep golden brown and crispy (peek under the edge with a spatula to check the color).

7. 7

   Using a spatula, break the potato cake into smaller chunks (2 to 3 inches wide) and flip the chunks over. Cook for 2 more minutes until the other side is golden and crispy.

8. 8

   Push the cooked potatoes to the side of the skillet, then pour the remaining 1.5 tablespoons of olive oil into the empty space. Pour in the whisked eggs and let them sit undisturbed for 15 seconds.

9. 9

   Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan so uncooked liquid flows to the hot edges. Repeat every 15 seconds for 90 seconds total until the eggs are soft and barely set (they should still look a little wet on top).

10. 10

    Remove the skillet from heat. Sprinkle the cheddar cheese over the eggs and potatoes, then cover with a lid or a large plate for 30 seconds to melt the cheese.

11. 11

    Warm the tortillas in a dry skillet over medium heat for 20 seconds on each side until they are soft and pliable (they should bend without cracking).

12. 12

    Place each warm tortilla on a plate and divide the potato-egg-cheese mixture evenly among them, spooning it into the center of each tortilla.

13. 13

    Top each taco with 2 tablespoons of salsa, then fold or wrap the tortilla around the filling and serve immediately.

Tools you’ll need

• box grater or microplane
• kitchen towel or cheesecloth
• 10-inch nonstick skillet or cast iron pan
• rubber spatula
• small bowl
• fork
• lid or large plate
• paper towels

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