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Huevos Rancheros with Potatoes

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Potato Type: Russet
Prep Method: Baked


Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

20 Mins


Serves 4


  • 1-pound 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


  1. Preheat the oven to 425 F
  2. In a large bowl, toss the potatoes together with the olive oil, salt and pepper.
  3. 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.
  4. 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.
  5. 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.


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