Avocado Latkes Breakfast Tacos

For Pico de Gallo:
1 medium tomato, seeded and small-diced
2 tablespoons white onion, small-diced
1 tablespoon cilantro, minced
Juice from one half lime
1 garlic clove, minced
One quarter teaspoon salt or to taste

For Avocado Latkes:
1 1/2 cups russet potatoes, peeled and shredded into a bowl of water
1 tablespoon onion, small-diced
One half medium avocado
1 egg, whisked
1 garlic clove, minced
1/2 teaspoon salt, plus more for garnish
1 jalapeño, small-diced
Oil for frying (grapeseed oil or canola oil work well)

For Assemply:
2 flour tortillas (6-8 inches across)
3 eggs, scrambled
One quarter cup cheddar or Monterrey Jack cheese
Avocado slices
1 jalapeño, sliced
Cilantro for garnish

To make pico de gallo, combine all ingredients in a small bowl and refrigerate until ready to use.

To make avocado latkes, drain the potatoes into a mesh sieve into large bowl. Pour off the water, careful not to dump out the white gook on the bottom. That’s the starch! This will guarantee crispy latkes. Add onions to potatoes and press out as much moisture as possible using paper towels. Then add in the starch, avocado, egg, garlic, salt and 1 jalapeño.

Set aside paper towels for draining and have some salt ready. Heat a large sauté pan over medium high heat and add oil. You want the oil to be hot enough that latke batter sizzles when place in oil, but doesn’t immediately brown. Place half the latke mixture in the pan, and flatten to about the size of your tortillas. Fry on one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels and immediately sprinkle with salt because fried stuff tastes good with salt. Repeat with other latke.

Drain any oil from skillet and place tortillas on to warm. Top each tortilla with latke, eggs, cheese, avocado slices, pico de gallo, jalapeño slices, and more cilantro.

Makes 2 servings.

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