Crispy Potato, Egg & Herb Breakfast Tostadas

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 8 corn tortillas
• 1/3 cup neutral oil for frying or brushing
• 1 large (about 12 oz) russet potato, peeled and diced small
• 2 tbsp olive oil
• 1 tsp, divided kosher salt
• 1/2 tsp chili powder
• 4 large eggs
• 1 tbsp (for poaching, optional) white vinegar
• 1 cup refried beans, warmed
• 1 large avocado, mashed or sliced
• 1/3 cup cotija or feta cheese, crumbled
• 1/4 cup fresh cilantro leaves
• to taste hot sauce or salsa verde
• 1 lime lime wedges

Instructions

1. 1Preheat oven to 400°F. Brush both sides of the corn tortillas lightly with oil, arrange in a single layer on two baking sheets, and bake 8 to 10 minutes, flipping halfway, until golden and crisp. Set aside on a rack. (Alternatively shallow-fry in 1/4 inch hot oil 30–45 seconds per side until blistered and crisp, then drain on paper towels and salt lightly.)
2. 2Toss the diced potato with olive oil, salt, and chili powder. Spread on a parchment-lined sheet pan and roast at 425°F (or the same 400°F oven) until deeply golden and crisp at the edges, 20 to 25 minutes, stirring once.
3. 3While potatoes roast, prepare the eggs your preferred way: for soft-poached, bring 3 inches of water plus the vinegar to a bare simmer in a saucepan. Crack each egg into a small cup, swirl the water, and gently slide eggs in. Cook 3 to 3 1/2 minutes for runny yolks, then lift out with a slotted spoon onto a paper towel. For fried eggs, cook in a lightly oiled nonstick skillet over medium heat until whites are set and edges are lacy, 3 to 4 minutes.
4. 4Warm the refried beans in a small pan or microwave until spreadable and hot. Season with salt if needed.
5. 5To assemble, spread a generous spoonful of warm refried beans on each crisp tostada. Top with a pile of the crispy roasted potatoes.
6. 6Place one egg on top of every two tostadas (or half an egg if using fried). Add avocado, a sprinkle of cotija, cilantro leaves, and a few dashes of hot sauce or salsa verde.
7. 7Finish with a squeeze of lime over each tostada. Serve immediately while the tortillas are still shatter-crisp and the egg yolk can run into the toppings.
8. 8These are best eaten right away; if prepping components ahead, keep tortillas in an airtight container and re-crisp 3 minutes in a 375°F oven before loading.