I was listening to a podcast interview with Ali Slagle, who had a new cook book out entitled “I Dream of Dinner (so you don’t have to). I had just purchased the book; so was especially interested when the interviewer asked what two recipes she thinks everyone should make, right now. Neither of them were on my list to try. I just got around to making this for breakfast this morning and she was right; it’s really good. Actually would make a good lunch or dinner as well.
Grated potato and cheese melt and crisp in the pan with a cracked egg in the center. Cover and cook until the egg is how you like it and then serve on a warm tortilla. The runny yolk makes the sauce. What’s not to like???
Cheddar
Potato
Tortillas
Eggs
Hot sauce
Lime
On the large holes of a box grater, grate 1/4 cup sharp Cheddar cheese (1 ounce) and 1/2 cup of 1 russet potato.
Warm 2 small corn or flour tortillas ( I sliced a large one into quarters) over a flame or in a large nonstick skillet. Transfer to a plate. Read and rehearse what’s happening next. It comes together quickly.
Heat 1 Tbs. butter in a large nonstick skillet over medium. Sprinkle the potato into two piles in the pan, then use a spatula or fork to spread out each pile to about the size of your tortilla. You want the strands touching but not clumped, like a snowflake. The more space between the potato, the crispier the result. Salt the potato, then evenly sprinkle the cheese over the potato. It’s okay if some cheese comes into contact with the pan -it’ll taste like the crispy edges of a grilled cheese.
Make a little indent in the center of each pile and crack an egg right there. S&P the eggs, then cover the skillet and cook until the cheese and potatoes are golden and the egg white is cooked through, about 3 to 4 minutes.
Use a spatula to wiggle the potato and cheese loose from the pan, then slide them onto your totillas. Eat with hot sauce and lime wedges or whatever toppings you like (keeping in mind that the yolk is a built-in sauce.) Eat and repeat.
Note: So crisp you could even skip the tortilla. If you have chili powder or another warm spice, add a dash to the grated potato in step 1.
{ 3 comments… read them below or add one }
Looks fantastic, Hilary. Going to try this weekend!
Thank you for another great comforting people pleaser.
Fantastic! Peter made a couple of modifications: Adding chives on top of potatoes under cheese” and using some grapeseed oil w/ the butter to avoid burning. We’ll be doing this again and again! Real comfort food and egg-loving people pleaser. 872
Thank you!
Like your suggestions! Lots of room to improvise here. So glad you liked it!