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This Potato Huevos Rancheros is an easy breakfast everyone loves!

Potato Huevos Rancheros

Potato Huevos Rancheros replaces the traditional corn tortillas with extra crispy potatoes. Top them off with salsa, jalapeno, and a fried egg for a hearty and healthy breakfast!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 303kcal

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:

  • 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 huevos 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.

Notes

  • If you leave the seeds and membranes in the jalapeño the dish will have a kick.
Course Breakfast
Cuisine Mexican
Keyword crispy potatoes, huevos rancheros, potato and egg

Nutrition

Calories: 303kcal | Carbohydrates: 28g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 1608mg | Potassium: 952mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1542IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2mg
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