Potato Huevos Rancheros Recipe

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Potato Huevos Rancheros Recipe:- 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.

 

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Potato Huevos Rancheros Recipe

This Potato Huevos Rancheros is an easy breakfast everyone loves!

 

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Up until recently, I believed that in order to obtain the recipe, I would have to sneak into my neighborhood greasy spoon and take the cook hostage until he divulged his secret. I am thankful that I conducted some study and found out the secret to making flawless pan-fried potatoes before I had to go to jail for my actions.

What’s the deal, then? Make sure you begin with the appropriate potato. Due to the fact that they maintain their firm and creamy texture throughout the cooking process, Idaho® red potatoes are the ideal choice for making crispy pan-fried potatoes. For this dish, we are looking for a hearty potato that will still have some oomph when you bite into it. Mashing potatoes are fantastic for this dish, but we are looking for a potato that is hearty.

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In order to save time, I make sure that the potatoes that have not been peeled are partially cooked by placing them in the microwave for approximately five minutes before placing them in the pan. After that, I take out my reliable cast iron pan, place a big amount of butter in the bottom, and allow it to heat up until it begins to bubble. I place the potatoes in the butter after first cutting them into bite-sized pieces, then seasoning them with salt, pepper, garlic powder, and smoky paprika, and last placing them in the butter.

You will need to fight against every impulse that tells you to keep stirring the potatoes at this point in the process. You have no choice but to let those infants sit! When they have been in the oven for a few minutes, they will have that golden, crisp outside that makes them so easy to resist. After that, and only after that, you will be able to turn them over and carry out the same procedure on the other side. If you exercise self-control, you will be rewarded with home fries that are perfectly crispy and soft, and they are deserving of the greasiest greasy spoon.

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Crispy Potato Huevos Rancheros is a hearty breakfast everyone loves.

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These potatoes are so delicious that I could definitely make a meal out of them on their own, but they are even more delicious when combined with runny eggs, warmed salsa, melted cheese, cilantro, and sour cream. You can put a delicious breakfast or brinner on the table in less than forty minutes with this rendition of huevos rancheros, which is a very fast interpretation of the classic dish. It is imperative that you take measures to prevent those wandering fingers from stealing all of the potatoes before the eggs have been completely consumed. However, I do not have any prior experience dealing with that issue.

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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

 

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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:

  1. 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!
  2. 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.
  3. Meanwhile, heat the salsa in a small sauce pan over low heat. Keep warm.
  4. Fry the eggs in a bit of olive oil or butter over medium heat to desired doneness. I prefer over easy eggs for huevos rancheros.
  5. 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.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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