Crispy Potato Egg & Cheese Tacos Recipe From Ali Slagle


Author Notes

So crisp, you could even skip the tortilla. If you have chili powder or another warm spice, add a dash to the grated potato.

“Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs
copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random
Ali Slagle

  • Prep time
    5 minutes
  • Cook time
    10 minutes
  • makes

  • 2

    small tortillas (corn or flour)

  • 1 tablespoon


  • 1/2 cup

    grated Russet potato

  • Kosher salt

  • 1/4 cup

    (1 ounce) grated sharp cheddar

  • 2


  • Freshly ground black pepper

  • hot sauce

  • lime

  1. Warm tortillas over your flame or in a large nonstick skillet. Transfer to a plate. Read and rehearse what’s happening next. It comes together quickly.
  2. Heat the 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 final 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.
  3. Make a little indent in the center of each pile and crack an egg right there. Salt and pepper the eggs, then cover the skillet and cook until the cheese and potatoes are golden and the egg white is cooked through, 3 to 4 minutes.
  4. Use a spatula to wiggle the potato and cheese loose from the skillet, then slide them onto your tortillas. 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.


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