Mexican Hash Brown Stack

medium vine-ripened tomatoes (8 ounces), cored, de-seeded and diced

finely chopped red onion (roughly 1/4 medium onion)

packed fresh cilantro leaves, roughly chopped

finely diced jalapeno pepper (de-seeded and ribs removed)

freshly squeezed lime juice (half a juicy lime)

kosher salt

freshly ground black pepper

~1 lb – 1.25 lbs russet potatoes (roughly 1 small russet potato per serving)

kosher salt

freshly ground pepper

neutral-flavored oil, for cooking (canola, safflower, or grapeseed)

ripe avocado, thinly sliced

queso fresco cheese, crumbled

fresh cilantro leaves, for garnish