Mexican Hash Brown Stack

Mexican Hash Brown Stack

Laura Davidson
SKU:
Mexstckh - Recipe

Recipe

(No reviews yet)
Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
Gift wrapping:
Options available
Current Stock:
Description

Mexican Hash Brown Stack

yield: 2 SERVINGS (EASILY DOUBLED OR HALVED)

 

prep time: 30 MINUTES

 

cook time: 30 MINUTES

 

total time: 1 HOUR

Print PRINT RECIPE

Ingredients:

Pico de Gallo:

  • 2-3 medium vine-ripened tomatoes (8 ounces), cored, de-seeded and diced
  • 1/4 cup finely chopped red onion (roughly 1/4 medium onion)
  • 1/4 cup packed fresh cilantro leaves, roughly chopped
  • 1 tablespoon finely diced jalapeno pepper (de-seeded and ribs removed)
  • 1 tablespoon freshly squeezed lime juice (half a juicy lime)
  • kosher salt
  • freshly ground black pepper

Potato Tartine:

  • ~1 lb - 1.25 lbs russet potatoes (roughly 1 small russet potato per serving)
  • kosher salt
  • freshly ground pepper
  • neutral-flavored oil, for cooking (canola, safflower, or grapeseed)

Toppings:

  • 2 - 4 whole large eggs (1-2 per serving, depending on preference)
  • 1/2 ripe avocado, thinly sliced
  • 2 ounces queso fresco cheese, crumbled
  • fresh cilantro leaves, for garnish

Directions:

  1. Prepare Pico de Gallo: Combine the ingredients in a small bowl, stir, and allow to sit out at room temperature as you prepare the rest of the recipe.
  2. Prepare Potato Tartine: Preheat the oven to 300 degrees Fahrenheit. To reduce oxidizing, peel, grate, and cook one potato 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 up the grated potato and twist tightly into a ball. Squeeze the pile of grated potato over the sink to remove any excess moisture and starch--repeating several times as necessary. Place the grated potato into a clean, dry bowl and season lightly with salt and pepper.
  3. 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 8-10 minutes or until the bottom is golden brown and crisp.
  4. Flip the potato carefully and cook for another 8-10 minutes, adding additional oil as necessary, or until both sides are golden and crisp. Place on a cooling rack (set on top of a baking sheet) and keep warm in the oven as you prepare the remaining potato tartine and toppings.
  5. Prepare Toppings: 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.
  6. Assemble: Remove the potato tartines from the oven, and serve. Top with 1 or 2 sunny-side eggs, a generous spoonful of pico de gallo, sliced avocado, crumbled queso fresco cheese, and garnish with fresh cilantro. Serve immediately.