Serious Eats: Recipes
Cook the Book: Potatoes with Chile Rajas and Scrambled Eggs
This recipe for potatoes with chile rajas and scrambled eggs from Mark Miller's Tacos is my idea of the perfect breakfast. In fact, I make a variation of potato and egg tacos at least once a week for a quick meal. It's a great "clean out the fridge dish"—if you have any leftover rice, beans, meats or vegetable you can throw them into a tortilla along with the potatoes, eggs and chiles. Miller like to serve these tacos for breakfast or brunch, along with some spicy Bloody Marys garnished with a pickled jalapeno for an extra kick.
Happy Cinco de Mayo! As always with our Cook the Book feature, we have a few copies of Tacos to give away-five this week.