Breakfast Quesadilla

Let’s make it.

1. 1

   Start the hash browns.

   Squeeze excess moisture from the grated potato in a clean kitchen towel. Melt 3 tablespoons of the butter in a large skillet over medium heat. Spread the potato in a thin, even layer and season with salt and pepper. Cook undisturbed for about 6–8 minutes, until the underside is golden. Flip in sections and cook for another 5–7 minutes, until browned and tender throughout. Lower the heat if the butter begins to darken.

2. 2

   Warm the tortillas.

   While the potatoes cook, warm the corn tortillas on a second dry skillet over medium heat, about 30–60 seconds per side, until flexible and heated through. Set one 6-inch tortilla on each plate, or overlap two 4-inch tortillas to make each serving. Scatter half the cheese over each warm tortilla base.

3. 3

   Cook the eggs.

   Melt the remaining tablespoon of butter in the second skillet over medium-low heat. Crack in the eggs and cook until the whites are set. Flip carefully and continue cooking until the yolks are firm, about 4–6 minutes total depending on the skillet. Season with a little salt and pepper.

4. 4

   Finish the breakfast plates.

   Divide the avocado, tomato, jalapeño and cilantro between the tortillas, then top each serving with an egg. Spoon the crisp hash browns alongside and serve while everything is warm. Keep these quesadillas open-faced, as shown in the photograph.