Mexican Hash Brown Stack

🧂 Ingredients

• 2-3 medium vine-ripened tomatoes (about 8 oz)

  cored, de-seeded and diced
• ¼ cup finely chopped red onion

  about ¼ of a medium onion
• ¼ cup packed fresh cilantro leaves

  roughly chopped
• 1 tablespoon finely diced jalapeno pepper
• 1 tablespoon fresh lime juice
• kosher salt

  to taste
• freshly ground black pepper
• 1¼ lbs russet potatoes

  roughly 1 small russet potato per serving
• kosher salt
• freshly ground pepper
• canola or avocado oil

  for cooking
• 2-4 large eggs
• ½ ripe avocado

  thinly sliced
• 2 ounces queso fresco or cotija cheese

  crumbled
• fresh cilantro leaves

  for garnishing

Instructions

• 1 Prepare Pico de Gallo: Combine the ingredients in a small bowl, stir, and season
  to taste with salt and pepper. Allow to sit out at room temperature as you
  prepare the rest of the ingredients.
• 2 Prepare Potato Tartine: Preheat the oven to 300°F (150°C). To reduce oxidization
  of the potaotes, peel, grate, and cook one potato hash brown at a time. Using a
  large box grater, grate the potato lengthwise into a large bowl. Place the pile
  of grated potato into the center of a clean kitchen towel. Wrap and twist
  tightly into a ball. Squeeze the grated potato over the sink to remove and
  discar any excess moisture and starch - repeating a few times as
  necessary. Place the grated potato into a clean, dry bowl and season lightly
  with salt and pepper.
• 3 Heat a tablespoon of oil in a 8-inch non-stick skillet over medium-high heat.
  Once hot, add the grated potato and shape roughly, using a spatula, into a large
  circle. Press on the mixture with the back of a spatula to compact it, and cook
  gently for 8 to 10 minutes or until the bottom is golden brown and crisp.
• 4 Flip the potato carefully and cook for another 8-10 minutes, adding more oil as
  necessary, or until both sides are golden and crisp. Place on a cooling rack,
  set in a half sheet pan, and transfer to the oven to keep warm as you prepare
  the remaining hash browns, eggs, and additional toppings.
• 5 Cook the Eggs: Heat a small non-stick skillet over low heat, grease with a small
  amount of butter or oil, and crack the eggs (ensuring that the yolk does not
  break). Cook as desired, or until the eggs until the whites are firm and the
  yolks are still runny. Remove from heat immediately.
• 6 Assemble: Remove the potato tartines from the oven, and serve. Top with one or
  two sunny-side eggs, a generous spoonful of pico de gallo, sliced avocado,
  crumbled queso fresco cheese, and garnish with fresh cilantro. Serve
  immediately.

Nutrition Info