Crispy Potato, Egg & Cheese Tacos

April  8, 2022
9 Ratings
Photo by Mark Weinberg
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 2
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

What You'll Need
Watch This Recipe
Crispy Potato, Egg & Cheese Tacos
  • 2 small tortillas (corn or flour)
  • 1 tablespoon butter
  • 1/2 cup grated Russet potato
  • Kosher salt
  • 1/4 cup (1 ounce) grated sharp cheddar
  • 2 eggs
  • 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.

See what other Food52ers are saying.

  • Glenn
  • Dspear
  • Alexandraslp8

3 Reviews

Glenn August 18, 2022
This recipe was very tasty and easy to make. I was in an egg mood but didn't have a Russet so I used frozen shredded potatoes and let them thaw a bit. Honesty, for ease this was the way to go. Next time, instead of a tortilla I plan to use toasted brioche. Thank you!
Dspear August 14, 2022
Sounds delicious. I wonder how it would be with sweet potatoes….
Alexandraslp8 April 30, 2022
YUM. So easy to make and so delicious! I did wring the shredded potatoes out in a kitchen towel first to ensure extra crispiness, and they did not disappoint. What a great quick weeknight dinner!