Potato Huevos Rancheros Recipe-Step By Step Guide

Potato Huevos Rancheros Recipe-Step By Step Guide:- For the past four years, I have been working hard to achieve the elusive goal of making a crispy pan-fried potato. You are familiar with the ones I am referring to. Hole-in-the-wall diners, where they are typically referred to as “home fries,” are where you will find the greatest ones. In addition to having fluffy innards that are able to absorb both runny egg yolk and rivers of maple syrup, their skins are seasoned and cooked until they become crackly. They can’t be improved upon. Without a doubt, the ideal breakfast.

Potato Huevos Rancheros Recipe-Step By Step Guide

7 Formal Living Room Ideas That Aren’t Stuffy

I have been putting in a lot of effort over the course of the past four years in order to accomplish the elusive aim of making a pan-fried potato that is crispy. The ones I am referring to are ones that you are already familiar with. Hole-in-the-wall diners, where they are commonly referred to as “home fries,” are precisely the places where you will discover the best ones. Their skins are seasoned and cooked until they become crackly, in addition to possessing fluffy innards that are able to absorb both runny egg yolk and rivers of maple syrup. In addition, their innards are able to absorb both of these substances. The situation cannot be made any better. The perfect breakfast, beyond a shadow of a doubt.

Chopped Greek Chicken Sandwich Recipe

Ingredients

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 paprika

For the toppings:

• 2 cups your favorite salsa (I recommend something chunkier, not super liquidy)
• 2 teaspoons olive oil
• 4 eggs
• 2 jalapenos, sliced
• Handful fresh cilantro, chopped
• Sour Cream

Instructions

For the potatoes:

Harissa Honey Chicken Recipe

Place the potatoes in a microwave safe container and microwave for 4-6 minutes, turning halfway through, until they’re just slightly softened. Slice the potatoes into bite sized pieces. Careful, they might be hot! Heat a large cast iron skillet over medium heat. Melt the butter in the skillet then place the potatoes cut side down in a single layer on top of the butter.

(Note: Depending on the size of your skillet, you may need to do this in two batches. The potatoes won’t get crispy if they’re piled on top of each other.) Cook the potatoes undisturbed for about 4 minutes then flip, exposing the other cut side to the butter. Season with half of the seasonings and cook another 3-4 minutes or until both sides are evenly browned.

 

Finally, flip the potatoes so the skin side is down. Season with remaining seasonings and cook another 3-4 minutes or until potatoes are crisped and cooked through. Remove from heat. Meanwhile, heat the salsa in a small sauce pan over low heat. Keep warm. Fry the eggs in a bit of olive oil or butter over medium heat to desired doneness. I prefer over easy eggs for hue Vos rancheros.

To assemble, divide the potatoes evenly among the plates. Top each one with a fried egg, large scoop of salsa, sliced jalapenos, cilantro, and dollop of sour cream. Eat immediately.

Tips:

This dish can be modified to suit your preferences by including additional veggies such as mushrooms, spinach, or zucchini. Instead of using diced tomatoes and seasonings, you can use salsa that you purchased from the store for a more expedient alternative. To achieve the desired level of spiciness, you can adjust the amount of jalapeño or chilli powder by adding more or less, depending on your personal inclination.
The dinner can be considered complete if it is served with warm tortillas or crusty bread.

Nutrition :