One-pot

Crispy corned beef, potato grated straight into the pan and a fried egg on top. A fifteen-minute cast iron breakfast that works with a tin of beef.

The first time I saw chilaquiles on a Mexican buffet — in the middle of a yoga retreat, of all places — I wondered why anyone would serve nachos at breakfast. One bite in, I was both disappointed and completely won over. Disappointed because the corn chips were limp, as though the whole thing had …