At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: Latin / Hispanic
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
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!
Ingredients
- 1-pound Side Delights® 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
Preparation
- Preheat the oven to 425 F
- 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 3-5 minutes or until the whites are set and the yolk is gently warm. Add 2-3 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.
