Hash brown quesadilla-style breakfast tacos

Peel the russet and shred on the largest holes of a box grater; squeeze out as much water as possible, since the juice stops it crisping.

Heat a 12 inch nonstick pan over medium high; set a second pan over low heat as a comal for the tortillas.

Add a generous amount of olive oil, the potatoes, a strong pinch of salt and plenty of black pepper; spread and press into the pan with a spatula for maximum browning.

Crisp 3 to 4 minutes before checking.

Flip and fry the other side 2 or 3 minutes, then repeatedly break up and fry a minute or two at a time, about 8 to 10 minutes in all, until browned, crisp and cooked through.

Push the potatoes back, add a little oil, and hard fry an egg with a pinch of salt for a crispy brown edge; flip and fry 1 to 2 minutes more, yolk gelled outside and barely runny inside.

Warm the tortilla on the low pan, flip, add a few pinches of the cheese and cover with a lid to melt.

Build: cheesy tortilla, a quarter of the hash browns, the fried egg, pico de gallo, hot sauce or taco sauce, and chopped cilantro.