1 medium russet potato (about 200g)
Chihuahua cheese, shredded (about 100g)
4 Corn tortillas
Pico de gallo (store-bought or homemade)
Hot sauce or taco sauce
Fresh cilantro, chopped
Peel and grate the russet potato using the largest holes of a box grater then squeeze out as much potato juice as possible
In a 12” non-stick or seasoned cast iron pan over med-high, heat olive oil and add grated potatoes.
Season with a strong pinch of salt and black pepper, spreading potatoes out and pressing down with a spatula to ensure even browning. Cook for about 8-10 minutes until crispy and golden brown, flipping and breaking up the potatoes halfway through.
While hash browns are cooking, grate the cheese.
When hash browns are browned, scoot them to the side of the pan, add a bit of oil to the exposed half of the pan and add eggs (4 total or 1 per taco). Salt lightly. You’re cooking quickly so eggs will take on color and get a bit crispy on the bottom. The potatoes will continue to cook in the pan.
While eggs cook, in another pan over low heat, warm the tortillas. Flip tortilla over in pan once heated, then add a few pinches of the grated chihuahua cheese to the top side. Add a lid to the pan to help the cheese melt.
When eggs have set on the bottom, flip to the second side for another minute or 2 until yolk is just barely set, but still runny in the middle.
Assemble the taco by placing the melty cheesed tortilla on a plate, adding about ¼ of the hash browns, a fried egg, pico de gallo, hot sauce, and chopped cilantro.