Hash Browns Huevos Rancheros Recipes

HUEVOS RANCHEROS HASH BROWN SKILLET

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
• Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
• Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
• Serve with remaining ingredients.

HASH BROWNS HUEVOS RANCHEROS

Steps:

• Cook potatoes as directed on package.
• Meanwhile, bring tomato sauce, chiles and seasonings to boil in saucepan on medium heat; simmer on medium-low heat 5 min., stirring occasionally. While sauce is simmering, fry or poach 4 eggs.
• Spoon potatoes onto 4 serving plates; top with tomato sauce mixture and eggs. Sprinkle with cheese.

HASH BROWN HUEVOS RANCHEROS STACKS #SP5

Steps:

• Preheat oven to 400 degrees.
• Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
• Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your waffle iron.) Close the waffle iron and cook until the hash brown discs are browned and cooked through. Repeat until you have 6 hash brown discs.
• While potatoes are cooking, break the eggs into six muffin tins that have been filled halfway with hot water. (The water is not an ingredient, just a way of cooking the eggs.) Bake for 6 minutes for eggs that have a runny yolk, longer if you desire more cooked yolks.
• To assemble, place a hot hash brown disc on a serving plate. Top with a generous spoonful of enchilada sauce. Top with a poached egg. Sprinkle with 1.4 cup of pico-de-gallo fresh salsa.

EASY HUEVOS RANCHEROS

Steps:

• Lay one tortilla on each plate.
• Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
• Serve!