Sometimes I feel like I was separated at birth from Austin. Like I lived there in a past life or parallel life or however it is that these things work. ...
Sometimes I feel like I was separated at birth from Austin. Like I lived there in a past life or parallel life or however it is that these things work. I mean, I'd move into the San Jose Hotel if I could: the minimalist chic rooms, super-friendly service, and poolside happy hours? It's the stuff my dreams are made of.
But, one of my all-time favorite things about Austin? The legendary breakfast tacos! Austinites will tell you which local breakfast taco join they swear by, but when I'm staying at the San Jose, I inevitably walk across the parking lot for morning coffee and breakfast tacos at Jo's Coffee. They're super straightforward with eggs, cheese, and a just-cooked home fry potato—here's my slightly fancified version.
cut into 1/2-inch cubes
divided
finely chopped
thinly sliced
plus more for garnish (optional)
for garnish
pitted and thinly sliced, for garnish
Place diced potatoes in a medium saucepan and bring to a boil. As soon as potatoes are knife tender, drain and set aside. Meanwhile, turn a gas burner to medium-high heat then cook tortillas until charred in a few spots, about 30 seconds per side. (Be careful not to let them burn.) When nicely charred, nestle tortillas in a cloth dish towel to keep warm and set aside.
Meanwhile, add 3 tablespoon of the oil to a large nonstick frying pan over medium-high heat. When it shimmers, add onions and potatoes in a single layer, season with salt and pepper, and cook, stirring occasionally, until golden brown, at least 10 minutes. When potatoes are ready, remove from pan and set aside.
Home fries can be made up to 2 days ahead of time. Store rerigerated in an airtight container.
Meanwhile, place eggs in a medium bowl and quickly break up egg yolks with a whisk. Add in about 10 drops of hot sauce, the cheese, scallions, season with salt & pepper and whisk until smooth. Wipe out pan potatoes were in and return to medium heat and add remaining oil. Add egg mixture and cook stirring occasionally until just set, about 4 minutes. Remove from heat, cover and sit until eggs are cooked to desired doneness.
Divide eggs and potatoes among charred tortilla. Top with avocado and finish with a bit of salsa. Serve immediately.
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