A crispy potato hash brown round is topped with sunny-side eggs, sliced avocado, homemade pico de gallo, and crumbled queso fresco cheese! Adjust the quantities and eggs based on how many people you are serving.
Pico de Gallo:
2-3medium vine-ripened tomatoes (about 8 oz)cored, de-seeded and diced
¼cupfinely chopped red onionabout ¼ of a medium onion
¼cuppacked fresh cilantro leavesroughly chopped
1tablespoonfinely diced jalapeno pepper
1tablespoonfresh lime juice
kosher saltto taste
freshly ground black pepper
Potato Hash Brown Stacks:
1¼lbsrusset potatoesroughly 1 small russet potato per serving
freshly ground pepper
canola or avocado oilfor cooking
½ripe avocadothinly sliced
2ouncesqueso fresco or cotija cheesecrumbled
fresh cilantro leavesfor garnishing
Prepare Pico de Gallo: Combine the ingredients in a small bowl, stir, and season to taste with salt and pepper. Allow to sit out at room temperature as you prepare the rest of the ingredients.
Prepare Potato Tartine: Preheat the oven to 300°F (150°C). To reduce oxidization of the potaotes, peel, grate, and cook one potato hash brown 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 and twist tightly into a ball. Squeeze the grated potato over the sink to remove and discar any excess moisture and starch - repeating a few times as necessary. Place the grated potato into a clean, dry bowl and season lightly with salt and pepper.
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 to 10 minutes or until the bottom is golden brown and crisp.
Flip the potato carefully and cook for another 8-10 minutes, adding more oil as necessary, or until both sides are golden and crisp. Place on a cooling rack, set in a half sheet pan, and transfer to the oven to keep warm as you prepare the remaining hash browns, eggs, and additional toppings.
Cook the Eggs: 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.
Assemble: Remove the potato tartines from the oven, and serve. Top with one or two sunny-side eggs, a generous spoonful of pico de gallo, sliced avocado, crumbled queso fresco cheese, and garnish with fresh cilantro. Serve immediately.