Mexican Hash Brown Stack
Mexican Hash Brown Stack – crispy potato topped with sunny-side eggs, sliced avocado, homemade pico de gallo, and crumbled queso fresco cheese!
Confession. I had the hardest time naming this recipe. I stared at my computer for an inordinate amount of time (consulted several family members) and still struggled to name this–in fact, I actually changed the name yet again just before publishing this post.
As strange as it sounds, sometimes that is the hardest part of creating a recipe. When you don’t know what to call something (so that it actually makes sense to people?), but the dish is straight-forward and logical.
Apparently Mexican hash brown stack won. It’s a little long and I’ve come to realize I don’t like the word ‘stack’, but it really does the best job of describing this dish. A crispy hash brown base topped with sunny-side eggs, homemade pico de gallo, sliced avocado, and queso fresco!
Breakfast, or better yet, breakfast-for-dinner is served.
This recipe was loosely inspired by a smoked salmon potato tartine that I shared almost two years ago (i.e. don’t look at the pictures).
Though that recipe is equally as delicious in its own way, albeit very different, the two recipes do share something in common: a crispy potato base. In culinary school, we came to know this as a pommes darphin, but in reality, it is very similar to a large, round crispy hash brown.
Have you ever met a person that doesn’t like crispy hash browns? Of course not! Everyone (or anyone worth trusting) loves a good hash brown. There are a few tricks to achieving a good hash brown base for this dish:
- Grate the potato very quickly (as it will oxidize immediately) and work with just one potato (aka. one hash brown) at a time.
- Do not soak the potato in water. You want to remove the excess moisture from the grated potato, but not the starch–as it will allow you to create a pancake-like hash brown that holds together.
- Use a neutral, high-smoke point oil, such as grapeseed, safflower, or canola–or better yet, clarified butter–to cook the potato.
- Watch the pan carefully, adjust the heat as necessary throughout the cooking process, and flip gently.
- To keep the potatoes warm and crisp, hold them in a 275 degree oven (on a rack set on top of a baking sheet) as you prepare the rest of the recipe. No one likes a cold hash brown.
The hash brown base is the most technical aspect of this recipe. The rest comes together very quickly and is very straight-forward! Although you could easily buy a fresh pico de gallo from the store, you’d be surprised just how easy it is to make from scratch.
It takes just 10 minutes or so, tastes infinitely better, and if you’re anything like me during the summer months, you already have fresh tomatoes lying around on your kitchen countertop.
My only request is that you use fresh pico de gallo–and not jarred salsa—for this recipe. It’s a must!
The next step? Cook up the eggs! I topped the hash brown base with sunny-side eggs, but feel free to prepare them as you like. Easy over, fried, or poached would work just as well!
Pico de Gallo:
Serving Size: 1
Amount Per Serving: Calories: 887 Total Fat: 42g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 424mg Sodium: 1109mg Carbohydrates: 94g Fiber: 15g Sugar: 12g Protein: 37g