HASH BROWNS HUEVOS RANCHEROS
Huevos rancheros are a breeze to prepare when you make them with diced hash browns and pre-shredded cheddar!
Provided by My Food and Family
Categories Mexican
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
HUEVOS RANCHEROS HASH BROWN SKILLET
Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn't love this tasty take on a favorite Mexican breakfast?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 7 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g
HASH BROWN HUEVOS RANCHEROS STACKS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Southwest style hash brown potatoes are cooked in a waffle iron - giving them a nice brown, crisp crust. Then, they're topped with enchilada sauce, an oven poached egg, and fresh pico-de-gallo salsa. A south-of-the-border breakfast in a flash!
Provided by Donna K.
Categories Potato
Time 40m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 685.5, Carbohydrate 6.3, Fiber 1.2, Sugar 4.9, Protein 7.5
HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams
SHEET PAN HUEVOS RANCHEROS
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
- Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
- Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
- Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
EASY HUEVOS RANCHEROS
Old El Paso® Favorite Recipe! Ready in minutes, you can serve Spanish-style eggs any time of day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In 10-inch skillet, heat salsa until bubbly. Carefully break eggs into skillet. Cover; simmer over medium-low heat 6 to 7 minutes or until eggs are thoroughly cooked.
- Meanwhile, warm tortillas as directed on package. To serve, place 1 tortilla on each individual plate; sprinkle with cheese. Spoon 1 egg with salsa onto each tortilla.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 225 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 3 g, TransFat 0 g
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
LOW AND SLOW HUEVOS RANCHEROS
We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 3h55m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.
Nutrition Facts : Calories 488 calories, Fat 25g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 1028mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
MOM'S HUEVOS RANCHEROS
Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!
Provided by Good EatNZ
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 41.8 g, Cholesterol 371.1 mg, Fat 31 g, Fiber 6.5 g, Protein 25.9 g, SaturatedFat 14.2 g, Sodium 1561.1 mg, Sugar 7.3 g
LOADED HUEVOS RANCHEROS WITH ROASTED POBLANO PEPPERS
Steps:
- Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside., In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper., With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.
Nutrition Facts : Calories 426 calories, Fat 26g fat (10g saturated fat), Cholesterol 251mg cholesterol, Sodium 1114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
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