Cook The Book: Potatoes With Chile Rajas And Scrambled Eggs

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3 large poblano chiles, oil-roasted, peeled, cored and seeded (see note)

2 serrano chiles, oil-roasted, peeled, cored, and seeded (see note)

1 1/2 cups clarified unsalted butter

1/2 cup vegetable oil

1 1/2 pounds small Yukon gold potatoes (with skin), cut into 1/4-inch dice

1 white onion, cut into 1/4-inch dice

1 teaspoon green chile powder

1/2 teaspoon kosher salt

12 large eggs

4 tablespoons unsalted butter, melted

12 (5 1/2 -inch) soft white corn tortillas, for serving

Garnish: chopped green onions (green part only) or chopped chives

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