Description
Rewind to sleepy Sunday mornings—Sinatra on the radio, the scent of sizzling spuds, and my mom’s voice saying, “Eat up, sunshine.” These Crispy Potato & Egg Tacos are more than breakfast. They’re a bite of nostalgia, a hug wrapped in tortilla form, and a reminder that kitchen mishaps just make the memories crispier.
Ingredients
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2 corn or flour tortillas – Corn = toasty crunch. Flour = soft hug. Toast for extra magic.
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1 tbsp olive oil or butter – Olive oil crisps; butter comforts. Duck fat = luxury.
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½ cup grated Russet potato – RINSED + SQUEEZE-DRIED to prevent sogginess. Use a kitchen towel and wring hard.
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¼ cup grated cheddar or Asiago – Cheddar melts dreamy. Asiago? Bold and nutty. Want spice? Try pepper jack.
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2 large eggs – The golden centerpiece.
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Salt & black pepper – Don’t skip finishing salt on the yolks!
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Hot sauce + lime wedges (optional but essential) – Brings balance and brightness.
Instructions
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Warm the tortillas:
Toast in a dry skillet (30 sec per side) or directly over a gas flame for that smoky blister. Wrap in a towel to keep them cozy. -
Heat your fat of choice:
Medium heat in a non-stick skillet. Test with a single shred—should sizzle instantly. -
Form your nests:
Divide potato shreds into two thin rounds. Flatten gently with a spatula. Sprinkle salt on top. DO NOT STIR. Let cook undisturbed for 2–3 minutes until golden-brown on bottom. -
Add the cheese:
Sprinkle grated cheese over the nests. It’ll melt and crisp at the edges = frico heaven. -
Crack those eggs:
Make a small dip in the center of each nest. Crack in your eggs. If the yolk breaks? Relax—it’ll still taste incredible. Season with pepper and a touch of salt. -
Cover and cook:
Lid on. Let the eggs steam.-
Runny yolk: ~3 minutes
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Set yolk: ~4–5 minutes
Peek once to ensure whites are opaque.
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Assemble your tacos:
Gently slide a spatula under each nest and place onto your tortilla. If fragile, fold taco and flip straight onto the plate—messy is charming.
Notes
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Dry your potatoes like they wronged you. Soggy = sad. Crisp needs commitment.
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Don’t rush the nests. Patience = golden crust.
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Love spice? Stir chili flakes into the cheese layer.
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Add-ins? Sautéed onions or jalapeños go great in the shreds, but keep it minimal—potatoes are the star.
Nutrition
- Calories: 270 per taco, approx.
- Sugar: 1g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g