Breakfast is the most important meal of the day … you best believe this potato take on a traditional Mexican favorite will get your day going. Whip up some Potatoes Rancheros for yourself.
This recipe can be created in 30 minutes or less.
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Ingredients …
1-pound Russet potatoes, sliced into ¼ inch slices
2 tablespoons olive oil
As needed salt and pepper
3 tablespoons olive oil
8 each large eggs
1 cup prepared guacamole
1 cup prepared black bean and corn salsa
1 cup sour cream
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Directions …
In a large bowl, toss the potatoes together with the olive oil, salt and pepper.
Arrange the potato slices on a foil-lined baking tray. Place the potatoes in the oven and allow them to roast for 10-12 minutes. Flip the potatoes and rotate the pan and continue to cook for an additional 10-12 minutes or until the potatoes are golden brown. Remove the potatoes from the oven and keep them warm.
In a non-stick pan, heat the olive oil over medium heat. Add the eggs and cook for 3 to 5 minutes or until the whites are set and the yolk is gently warm. Add 2 to 3 tablespoons of water to the pan and place a lid over the eggs, allow the eggs to steam for 30 seconds to a minute.
To plate the dish, arrange the potatoes on each plate to resemble a disk the size of a tortilla. Then carefully arrange the eggs overlapping the top of the potatoes. Top the dish with the guacamole, salsa, and sour cream. Serve immediately.
For more potato recipes, go online to www.potatogoodness.com.