Breakfast Fries Recipe

prepare potatoes

If using fresh potatoes: cut peeled russets into 1/3- to 1/2‑inch thick fries. Rinse in cold water until water runs clear to remove starch, then soak in bowl of cold water for 20–30 minutes. Drain and pat completely dry with kitchen towels.

par-fry (optional for extra crisp)

Heat 1/2 cup oil in a deep skillet or pot to 325°F (medium heat). Fry potatoes in batches 3–4 minutes until softened but not browned. Remove to a paper towel-lined tray and let rest 5 minutes.

final fry

Increase oil temperature to 375°F (high). Fry par‑fried (or directly if using frozen) potatoes in batches until golden brown and crispy, 2–4 minutes. Remove and drain on paper towels, immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F/95°C).

Season pork pieces with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, and 1/2 tsp oregano. Heat 2 tbsp lard or oil in a heavy skillet over medium-high heat until shimmering.

Sear pork in batches until well browned on all sides, 6–8 minutes per batch. Remove browned pieces to a plate.

Lower heat to medium. Add minced garlic to the pan and cook 30 seconds until fragrant. Return pork to the pan, add orange juice and lime juice, scrape up browned bits, cover, and simmer gently until pork is tender and easily shredded, 35–45 minutes. If pan becomes dry, add a splash of water or stock.

When pork is fork-tender, remove from pan and shred with two forks. Reserve 2 tbsp of pan juices/drippings for the gravy (if you have less, substitute 1 tbsp soy sauce + 1 tbsp stock). Keep shredded carnitas warm.

In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes to make a blonde roux, stirring constantly so it doesn't brown.

Slowly whisk in 1 cup chicken or pork stock until smooth. Add the reserved 2 tbsp pan drippings (or soy sauce substitute). Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Season with 1/4 tsp salt and 1/2 tsp black pepper. Keep warm on low heat.

Warm shredded cheddar in a small ovenproof dish or bowl in the oven (optional) so it melts quickly when assembled, or have it at room temperature.

In a nonstick skillet over medium heat, add 1 tsp oil or a little butter and crack in 2 eggs. Fry sunny-side up until whites are set but yolks remain runny, 2–3 minutes; for over-easy, flip and cook 20–30 seconds more. Season eggs lightly with salt and pepper.

Thinly slice jalapeño and scallions. Chop cilantro if using.

Divide fries between two plates or one large serving platter.

Top fries with shredded carnitas evenly.

Scatter shredded cheddar over the hot fries and carnitas so cheese melts. If needed, place under a broiler for 30–45 seconds to finish melting—watch closely.

Drizzle warm gravy over the cheese and meats, using as much as desired (about 2–4 tbsp per serving).

Place the fried eggs on top, then sprinkle sliced jalapeño, scallions, and cilantro over the dish. Serve immediately so yolks run into the fries when broken.