Preheat the oven to 350F. Shred 3 potatoes, 1 sweet potato, and half a head of cauliflower. This will take approximately forever unless you have a food processor in which case, la di da! Then, in case you hadn't had enough yet, shred some cheese. I used about a cup of cheddar and a third of parmesan. Put all this in a pan or pot or something else ... a bucket maybe, if that's all you have.
Calorie counters, avert your eyes! Add 2 cups of cream, as much dill as you can handle and heat through while heating up an oven safe skillet.When the cream starts to bubble up like a Bieber fan who catches a glimpse of his toes under the side stage curtain, add oil to the hot skillet and put all the potato mixture in. Pat it down a bit with the back of your spoon and put it in the oven for an hour or until the edges are dark brown.
While that is cooking, you can do an amusing dance for anyone in the house with you, tidy the living room, giggle at pictures of cats on the internet, or anything else for half an hour or so. Then get started on your fish tacos. I made a mixture of olive oil, salt and pepper to coat my tiny ocean perch fillets. Cook them in a non-stick skillet or, as I did, in a george foreman grill until they are done. They should be opaque all the way through and flaky.
While that is cooking, lets make pineapple salsa. It's getting a bit Inception up in here. Cut up 2 tomatoes and an equivalent amount of pineapple into 1 cm cubes. I like it chunky. Chop up some cilantro, I used about 5 stems worth. Add it to the bowl with some salt, pepper, and a splash of olive oil. Salsa done. Delicious!
Assemble the taco! Get your tortillas, and load em up. I added fish, salsa, and a small handful of arugula. By this time the potatoes should be done. The music has ended so let's blow up the hospital and ride the kick back up the layers. Serve a piece of that golden potato pie with a taco and call it a meal. That's what I did and people bought it. *snicker snicker*