Cook This: I Dream of Dinner Crispy Potato, Egg and Cheese Tacos

This week's cookbook isI Dream of Dinner (so You Don't Need To) by Ali Slagle. His next two days will feature another recipe from the book and an interview with the author.

To try another recipe from the book, see: Bacon Jalapeno Smash Burger

This recipe looks easy with potatoes, eggs and cheese. ButAli Slagle drew a few points of inspiration in creating it. Breakfast tacos are scrambled eggs and sauteed chopped potatoes with melted cheese.

"I think it's very hearty and delicious, but the texture is not very interesting. Everything is really soft," says the recipe developer. "So I thought, how can I get more texture from exactly the same ingredients?"

Slagle also wondered how to quickly cook potatoes on a weeknight. (It may take some time to soften.) In this regard, she noted the late Hood her writer Josh Ozersky and his 3-Minute Hash Browns

Grate the potatoes directly into the skillet to allow enough space between the slices to allow the moisture to evaporate and crisp the potatoes in just a few minutes. With the grater out, Slugglu wondered what else he could shred. Cheese was a natural choice.

“I thought aboutfrico, which is like crisp parmesan cheese. Put the cheese on top to make it crisp and then put the tortilla on top of the crispy cheese,” says Slagle.

"Costra means crust. I mean, it's like the cheese crust on a tortilla. So I thought maybe I could grate the cheese on top of the crispy potatoes." 66}

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A point of inspiration isSwell Dive, a Brooklyn bar serving tacos with Filipino and Tex-Mex influences. Their breakfast tacos featured fried eggs instead of the typical scrambled eggs.

Slagle was as nasty as eating, but he appreciated the egg yolk that served as the sauce. "I love the textural element of the yolk, so I tried frying an egg over this nest of grated potato and cheese and it worked."

The best part. According to one of his stylists, who discovered it during the I Dream of Dinner photoshoot, the tortillas are crispy enough that they don't need to be, Slagle says. "You can actually fold the crispy potato cheese situation and eat it as a tortilla."

Crispy Potatoes, Eggs & Cheese Tacos

Cheddar
Potatoes
Tortillas
Egg
Hot Sauce
Lime

Step 1

Grate in large hole in box grater 1/4 cup Sharp Cheddar (1 oz/28 g) and 1/2 cup Russet potatoes

Step 2

Warm 2 Small corn or flour tortilla

over your flame or in a large nonstick skillet. Transfer to plate. Read and rehearse what happens next. It gathers quickly.

Step 3

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Sprinkle the potatoes into the pan in two piles and, using a spatula or fork, spread each pile out to the size of a tortilla. The more space between the potatoes, the crispier the final result will be.Salt the potatoes and then sprinkle the cheese evenly over the potatoes. It doesn't matter if the cheese touches the skillet— it tastes like the crisp rim of grilled cheese.

Step 4

Make a small indentation in the center of each pile and break the egg there. Season the eggs with salt and pepper, then cover the skillet and cook for 3 to 4 minutes until the cheese and potatoes are golden and the egg whites are cooked through.

Step 5

Use a spatula to loosen the potatoes and cheese from the skillet and slide them onto the tortilla. Serve with hot sauce and lime wedges or toppings of your choice (note that egg yolks are included in the sauce). eat and repeat.

Directions: 2

Note: If you have chili powder or other warm spices, add a dash to the grated potatoes from step 1. Add

Recipe and images reprinted from I Dream of DinnerCopyright © 2022 by Alexandra Slagle. Photo copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.