Place tomatillos (halved if large), jalapeño, and quartered onion on a baking sheet. Roast under a broiler or in a 230°C/450°F oven on the top rack for 8–12 minutes, turning once, until the tomatillos are blistered and slightly charred. Remove and let cool 2–3 minutes. In a blender or food processor combine the roasted tomatillos, jalapeño (seeded for less heat), garlic, cilantro, and 30 ml stock. Blend to a slightly chunky but saucy consistency. Taste and season with 1 tsp salt and 1 tsp olive oil. If sauce is too thick, add 1–2 tbs water. Keep warm or refrigerate briefly while finishing other components.

Crispy Hash Potatoes

Prep potato

Grate the potato on the large side of a box grater. Place grated potato in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Transfer to a bowl and toss with the diced onion, 0.5 tsp salt, 0.125 tsp black pepper, and 0.25 tsp smoked paprika (if using).

Pan-fry hash

Heat 2 tablespoons vegetable oil in a nonstick or heavy skillet over medium-high heat. Add the potato-onion mixture and press into a compact round or two small patties that will fit on the tostadas. Cook undisturbed 4–5 minutes until deeply golden and crisp on the bottom. Flip (use a spatula and press down) and cook another 3–4 minutes until crisp and cooked through. Transfer to a paper towel-lined plate to drain and keep warm. If cooking in one large pile, break into two pieces for assembly.

Tostadas & Beans

Warm beans and prepare tostadas

Warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally, until hot (about 4–6 minutes). If beans are very thick, add 1–2 tablespoons water or stock to loosen. If using store-bought tostadas, crisp them in a 190°C/375°F oven for 3–5 minutes or in a dry skillet 30–60 seconds per side to refresh crunch.

Assemble base

Spread about 1/2 cup warm refried beans evenly over each tostada (or divide 1 cup beans between the two tostadas). Place a piece of the crispy hash potato on top of each bean-covered tostada to create a sturdy base for the eggs.

Eggs

Fry sunny-side eggs

Heat a nonstick skillet over medium heat and add 1 tsp butter or neutral oil. Crack two eggs into the pan (or cook one at a time if pan is small). Season with 1/8 tsp black pepper and a pinch (about 1/8–1/4 tsp) salt each. Cook until whites are set but yolks remain runny, about 2–3 minutes. For slightly set yolks without flipping, cover the pan for the last 30–40 seconds. Remove eggs with a spatula and set briefly on a plate.

Alternatively: over-easy

If you prefer slightly cooked yolks, flip the eggs gently after whites set and cook an additional 15–30 seconds for over-easy eggs.

Finish & Assemble

Place one fried egg on top of each hash-covered tostada. Spoon 3–4 tablespoons (about 1/4 cup) warm salsa verde over each egg, letting some run over the beans and potato. Slice or fan the 1/2 avocado and arrange on the side or atop each tostada. Sprinkle 1 tablespoon crumbled queso fresco (or cotija) over each plate. Scatter remaining 2 tbs chopped cilantro across both tostadas and add thin radish slices if using. Serve immediately with lime wedges alongside for squeezing over the eggs.