Start by grating half a small potato until you have about 1/2 cup of shredded goodness. Place the grated potato into a bowl and divide it into two equal 1/4 cup portions.

In a nonstick skillet, heat 1 tablespoon of olive oil or butter over medium heat until shimmering or melted.

Spread each 1/4 cup of grated potatoes into two thin piles in the skillet. Press lightly to create a cohesive layer and season with a sprinkle of salt. Cook for about 3-4 minutes until golden and crispy.

Sprinkle 2 tablespoons of cheese over each potato pile and continue cooking for another minute to allow the cheese to melt thoroughly.

Create an indent in each cheese-covered pile and crack an egg into each indent.

Season the eggs with a pinch of salt and pepper, cover the skillet, and cook for 3-4 minutes until the egg whites are set but the yolks are still runny.

Carefully slide each potato-egg-cheese pile onto warmed tortillas, folding them gently.

Serve your tacos hot, drizzled with hot sauce and a squeeze of lime.