Friends, good morning.
I hate to interrupt your long weekend Monday morning, but this crispy potato, egg, and cheese taco recipe is too good not to share immediately. It takes all of ten minutes to make, and it might be the most delicious thing you eat all year.
It comes from Ali Slagle's new book, I Dream of Dinner, and it has become a favorite breakfast or very fast dinner. In short, you spread grated potato into a skillet in a very thin layer. Then you top the potato with a thin layer of grated cheese and an egg and cook it covered for about 3 minutes. When the egg is cooked, you slide it onto a warmed tortilla.
Friends, I do not know how to eat these tacos slowly — they disappear from my plate about as quickly as they emerge from the skillet. There is something magical about the combination of the crispy potato and cheese frico-like crust — "so crisp," Ali notes, "you could even skip the tortilla" — with the runny egg and warm tortilla.
The tacos don't need anything more than fresh lime and hot sauce, but I have been dotting them with garlic scape pesto, a gift from a friend, and I love the bite it adds.
Cookouts and cobblers are likely on your brain, but if you have time to slip these tacos into your morning cooking agenda, I don't think you'll be disappointed.
| Crispy Potato, Egg, & Cheese Tacos |
See that potato-cheese-frico crust? It's heavenly.
Favorite July Fourth Recipes
| Flag Cake + July Fourth Recipes |
PS: Homemade Bruschetta Sauce (Trader Joe's Copycat Recipe) + 3-Ingredient Lentil Salad
Wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸
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