Potato Huevos Rancheros uses crispy potatoes instead of corn tortillas. For a nutritious breakfast, add salsa, jalapeño, and a fried egg!
INGREDIENT
For the potatoes:– 1 lb. Idaho red potatoes, cleaned and dried– 4 Tablespoons butter– 1 teaspoon Kosher salt– 1/2 teaspoon black pepper– 1/2 teaspoon garlic powder– 1 teaspoon smoked paprikaFor the toppings:– 2 cups your favorite salsa (I recommend something chunkier, not super liquidy)– 2 teaspoons olive oil– 4 egg– 2 jalapenos, sliced– Handful fresh cilantro, chopped– Sour Cream
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INSTRUCTION
Soften potatoes in a microwave-safe container for 4-6 minutes, rotating midway. Chop potatoes. They may heat! Heat a large cast-iron skillet on medium.
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Step 1
Cut-side-down potatoes in melted butter in a skillet. Size of skillet may require two batches. Piling fails to crisp potatoes. After 4 minutes, flip potatoes and grease other side.
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Step 2
Heat half the seasonings for 3–4 minutes to brown sides. Turn potatoes skin-down. Make potatoes crisp by adding seasonings and cooking for 3–4 minutes. Stop cooking.
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Step 3
A small saucepan of low-heat salsa. Keep warm. Cook eggs to desired doneness in olive oil or butter over medium heat.
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Step 4
My huevos rancheros have overeasy eggs. Evenly place potatoes on plates. Add a fried egg, salsa, jalapenos, cilantro, and sour cream. Eat now.