crispy feta breakfast tacos
Fun fact: My idea for the original feta fried egg came from this potato, egg, and cheese taco recipe from Ali Slagle’s cookbook I Dream of Dinner. I would make the tacos on nights when we didn’t have a dinner plan, and eventually dropped the potato component to make them even easier.
Now, that’s not to say that crispy potatoes don’t belong on the feta fried egg. In fact, quite the opposite! It’s just that I didn’t love the extra step of grating the potato — or having half of one left over. So, I began experimenting with a base of frozen hash browns instead (these proved to be my favorite), and pretty soon, these crispy feta breakfast tacos were born.
Just like with the feta fried egg, I like to char the tortilla over a gas flame and spread it with avocado before sliding on the egg. Then, I top the whole thing off with fresh cilantro, lime-pickled red onion (you can grab the recipe from these flatbreads), a squeeze of lime, and plenty of hot sauce.
Lastly! If you’re wondering what to do with the rest of your hash browns (as I was), you all gave me so many good ideas on Instagram, including a hash brown-crust quiche (I’ll be sharing a recipe for mini ones tomorrow), a vegetarian breakfast casserole, and these 3-ingredient kimchi hash browns.
crispy feta breakfast tacos
serves 1
Ingredients
- extra-virgin olive oil
- 1/3 cup frozen shredded hash browns
- 1 ounce feta cheese (about 1/4 cup)
- 1 large egg
- freshly-ground black pepper
- 1 (6-inch) flour or corn tortilla
- 1/4 ripe avocado
- fresh cilantro leaves and tender stems, lime wedges, pickled red onions, and/or hot sauce, for serving
Instructions
- Drizzle enough oil into a small nonstick skillet until it lightly coats the bottom of the pan. Heat over medium until shimmering.
- Add the hash browns and cook, stirring, until lightly crisp and golden, 3 to 5 minutes. Push to the perimeter of the pan (leaving room for the egg in the center).
- Crumble the feta over top of the hash browns. (It should immediately begin to melt and bubble).
- Crack the egg into the center of the pan and season with several grinds black pepper. (No need to add salt, the feta is plenty salty).
- Cover the pan and cook, reducing the heat if the feta or the potatoes begin to brown too quickly, until the egg white is set, the yolk is still runny, and the cheese is crispy, 2 to 3 minutes.
- Meanwhile, place the tortilla directly over a gas burner over medium-low heat. Cook, flipping with tongs halfway through, until charred in spots, 30 to 40 seconds total. Alternatively, warm the tortilla in a small skillet.
- Spread the avocado onto the tortilla, then top with the egg. Add the cilantro, a squeeze of lime, pickled onions, and hot sauce, if using.
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