15min Breakfast Tacos: Hashbrown Quesadilla
Melty cheese combines with crispy hash browns and a gooey egg to create diner breakfast flavors with a tex mex twist. Best part? It can be thrown together in about 15 minutes!
Ingredients
- 200 g medium russet potato
- olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
- 100 g chihuahua cheese, shredded
- 4 corn tortillas
- 4 eggs
TACO TOPPINGS:
- pico de gallo, store-bought or homemade
- hot sauce or taco sauce
- fresh cilantro, chopped
Instructions
- Peel and grate the russet potato using the largest holes of a box grater then squeeze out as much potato juice as possible
- In a 12″ non-stick or seasoned cast iron pan over med-high, heat olive oil and add grated potatoes.
- Season with a strong pinch of salt and black pepper, spreading potatoes out and pressing down with a spatula to ensure even browning. Cook for about 8-10 minutes until crispy and golden brown, flipping and breaking up the potatoes halfway through.
- While hash browns are cooking, grate the cheese.
- When hash browns are browned, scoot them to the side of the pan, add a bit of oil to the exposed half of the pan and add eggs (4 total or 1 per taco). Salt lightly. You're cooking quickly so eggs will take on color and get a bit crispy on the bottom. The potatoes will continue to cook in the pan.
- While eggs cook, in another pan over low heat, warm the tortillas. Flip tortilla over in pan once heated, then add a few pinches of the grated chihuahua cheese to the top side. Add a lid to the pan to help the cheese melt.
- When eggs have set on the bottom, flip to the second side for another minute or 2 until yolk is just barely set, but still runny in the middle.
- Assemble the taco by placing the melty cheesed tortilla on a plate, adding about ¼ of the hash browns, a fried egg, pico de gallo, hot sauce, and chopped cilantro.
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