4 tbs butter
1 large russet potato
Pinch of salt and pepper
2 VT Tortilla 6” tortillas
1 chopped tomato
Grated cheese Cilantro
- Add the butter to a hot skillet and grate the potato directly into the pan, spreading in a thin layer.
- Season well and let brown, flipping once when golden and cooking on the other side.
- While the hash browns cook, gently warm a few 6” tortillas and fry two eggs.
- Top the tortillas with sliced avocado , chopped tomato, jalapeños, a little grated cheese, chopped cilantro and the eggs. Plate the hash browns along side and dig in!