Friday, November 21, 2014

Mexican Rancher's Eggs, My Way.

Rancher's Eggs, or Huevos Rancheros in Spanish, has become a common breakfast item on the menus of many Southwestern restaurants. This dish, traditionally a large, mid-morning meal on rural Mexican farms, originated in northern Mexico; bringing it over the border into the southwestern United Stated was not unexpected. The basic dish consists of fried eggs served upon lightly fried corn tortillas, topped with a tomato-chili sauce. Refried beans, Mexican-style rice, slices of avocado or guacamole are usual accompaniments, but salsa, cheese and sour cream are becoming more common in USA located restaurants.

So, what do you do when you have extra shredded potatoes, no tortillas, and don't want to run out to the local store? You make do with what you have and create Huevos Rancheros in your own style!

Huevos Rancheros Skillet


2 Tbsp. butter; divided in half
1 cup shredded potatoes
1/8 tsp. ground black pepper
¼ tsp. salt
¼ cup diced ham
2 eggs
¼ cup shredded sharp Cheddar cheese (or Mexican mix)
¼ cup salsa (mild, medium or hot dependent on taste)
1 buttermilk biscuit
1 Tbsp.  butter, divided in half


In a 10 inch skillet, medium-high heat, melt one tablespoon butter; spread shredded potatoes inside pan and cook for 5-7 minutes; till potatoes begin to brown.  Sprinkle black pepper, salt and diced ham over potatoes.  Carefully lift potatoes, add one tablespoon butter into pan before flipping potatoes over; cook another 5-7 minutes.

In a smaller skillet, prepare eggs over easy; do not break yokes.  Carefully place eggs over browned potatoes; spread cheese all.  Turn heat off, place cover on skillet to allow cheese to melt quickly and evenly.  Slid onto plate; pour salsa over middle.

Cut buttermilk biscuit in half; lightly toast and spread a half tablespoon of butter over each.

Makes one serving.

Mary Cokenour