Mexican Hash Brown Stack
A crispy potato hash brown round is topped with sunny-side eggs, sliced avocado, homemade pico de gallo, and crumbled queso fresco cheese! Adjust the quantities and eggs based on how many people you are serving.
Ingredients
Pico de Gallo:
- 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
Potato Hash Brown Stacks:
- 1¼ lbs russet potatoes roughly 1 small russet potato per serving
- kosher salt
- freshly ground pepper
- canola or avocado oil for cooking
Toppings:
- 2-4 large eggs
- ½ ripe avocado thinly sliced
- 2 ounces queso fresco or cotija cheese crumbled
- fresh cilantro leaves for garnishing
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Serving: 1serving, Calories: 887kcal, Carbohydrates: 94g, Protein: 37g, Fat: 42g, Saturated Fat: 13g, Polyunsaturated Fat: 24g, Trans Fat: 1g, Cholesterol: 424mg, Sodium: 1109mg, Fiber: 15g, Sugar: 12g