Crispy Potato Breakfast Tostadas with Refried Beans and Fried Eggs

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 corn tortillas
• 1 large (about 12 oz) russet potato, peeled and diced small
• 1 (16 oz) can refried beans
• 4 large eggs
• 1 large avocado
• 1/2 cup cotija or feta cheese, crumbled
• 1/3 cup plus 2 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro leaves
• for serving hot sauce or salsa verde
• 1 lime lime wedges

Instructions

1. 1Pat the diced potato very dry with paper towels. Toss with oil, cumin, smoked paprika, salt, and pepper.
2. 2Heat oil in a 12-inch skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed 4 minutes until bottoms are golden. Stir and continue cooking 6–8 minutes more, stirring occasionally, until crispy and tender inside. Transfer to a paper-towel-lined plate.
3. 3Meanwhile, warm the refried beans in a small saucepan over low heat, stirring in a splash of water if needed to loosen to a spreadable consistency. Keep warm.
4. 4Pour vegetable oil into a clean skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F). Fry tortillas one or two at a time for 30–45 seconds per side until golden and rigid. Drain on paper towels and sprinkle lightly with salt.
5. 5Wipe the skillet, add fresh oil, and fry the eggs over medium heat to your preferred doneness—about 3 minutes for set whites and runny yolks. Season yolks with salt.
6. 6Spread roughly warm refried beans over each crispy tortilla. Top with a spoonful of the crispy potatoes.
7. 7Place one fried egg on each of four tostadas (or half an egg if serving two per person). Dice the avocado and divide among all tostadas.
8. 8Finish with crumbled cotija, fresh cilantro, a drizzle of hot sauce or salsa verde, and a squeeze of lime. Serve immediately while the tortillas are still shatter-crisp.