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.
I used Athenos Tajin crumbled feta for this recipe, but you can use any full-fat feta you like.