Huevos Rancheros Potato Waffles Recipes

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HUEVOS RANCHEROS POTATO WAFFLES #5FIX



Huevos Rancheros Potato Waffles #5FIX image

5-Ingredient Fix Contest Entry. These yummy layered potato waffles and cheesy mexican eggs grab your tastebuds with your very first bite. They burst with a 'flavorful fiesta' in your mouth. This hearty meal is delicious and addictive and will be requested often by your family and friends!

Provided by Gourmet Gal

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups Simply Potatoes® Shredded Hash Browns
1 cup thick & chunky salsa
8 large eggs
2 cups Mexican blend cheese
8 tablespoons cilantro, chopped

Steps:

  • Heat up a nonstick waffle iron and season according to manufacturers directions.
  • In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
  • In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
  • Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
  • When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
  • Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
  • Makes 4 hearty, delicious servings.
  • If desired pass extra salsa in a bowl.

Nutrition Facts : Calories 407.1, Fat 29.4, SaturatedFat 15.7, Cholesterol 441.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 1.1, Sugar 5.4, Protein 27.8

HUEVOS RANCHEROS POTATO WAFFLES



Huevos Rancheros Potato Waffles image

These gluten-free waffles are made with shredded potatoes and kicked up with a bit of salsa and cheese. Then they're topped with all of the traditional toppings found on huevos rancheros. Spruce up your brunch game with these delicious waffles!

Provided by Jonathan Melendez

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (20 ounce) bag simply potato shredded hash browns
1/3 cup store-bought chunky salsa
2 large eggs, lightly beaten
1/2 cup shredded Mexican blend cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
6 large fried eggs
1 cup store-bought chunky salsa
1/4 cup pickled jalapeno pepper, drained
1/4 cup crumbled queso fresco
1/2 cup fresh cilantro leaves

Steps:

  • To make the waffles, in a large bowl, mix together the potatoes, salsa, eggs, cheese, salt and pepper until well combined. Spoon about 1/2 a cup of the potato mixture into each cavity of a preheated waffle iron. Cook until crispy and golden brown, according to your machine's manufacture's directions.
  • Transfer the waffles to a wire rack, set over a baking sheet, to prevent the waffles from getting soggy.
  • To serve the waffles, top each with a fried egg, salsa, pickled jalapeños, queso fresco, and cilantro. Serve with lime wedges on the side and enjoy!

MOM'S HUEVOS RANCHEROS



Mom's Huevos Rancheros image

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

1 cup enchilada sauce
1 cup salsa
½ cup frozen corn
2 corn tortillas
4 eggs
½ cup grated Colby cheese
⅓ cup sour cream
2 tablespoons sliced black olives, or more to taste

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



Loaded Huevos Rancheros with Roasted Poblano Peppers image

This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 poblano pepper
1/2 pound fresh chorizo or bulk spicy pork sausage
4 cups frozen O'Brien potatoes, thawed
1/2 cup shredded pepper jack cheese
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 large eggs
Salsa, sour cream and minced fresh cilantro

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.

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

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

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

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



Low and Slow Huevos Rancheros image

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

Categories     Breakfast     Brunch

Time 3h55m

Yield 10 servings

Number Of Ingredients 12

1/2 pound fresh chorizo
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 jalapeno pepper, seeded and chopped
1 garlic clove, minced
3 cups frozen cubed hash brown potatoes, thawed
8 large eggs, beaten
2 cups shredded Colby-Monterey Jack cheese
1 cup salsa
4 bacon strips, cooked and crumbled
20 flour tortillas (6 inches)
Fresh chopped cilantro and additional salsa, optional

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.

HUEVOS RANCHEROS QUESADILLAS



Huevos Rancheros Quesadillas image

Jump-start your morning by whipping up something new and tasty for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 2

Number Of Ingredients 10

1/2 cup fat-free egg product or 2 eggs
1 tablespoon water
Dash salt
1/4 teaspoon chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 tablespoons chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour cream, if desired

Steps:

  • In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.
  • Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.
  • Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.
  • Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with additional salsa and sour cream.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 1 g, TransFat 0 g

SHEET PAN HUEVOS RANCHEROS



Sheet Pan Huevos Rancheros image

This recipe is sponsored by Target. The runny yolks in these soft-cooked eggs meld with the homemade salsa to make a delicious "sauce" for this hearty meal. Huevos Rancheros are traditionally served as a late-morning breakfast on rural Mexican farms. This sheet pan version is so versatile that it works for brunch or even breakfast-for-dinner!

Provided by Vallery Lomas

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Fourteen 6-inch flour tortillas, cut into 6 triangles
7 1/2 teaspoons canola or vegetable oil
3 tablespoons taco seasoning
One 15-ounce can crushed tomatoes
1/2 cup roughly chopped white onion (1/4 medium white onion)
1/4 cup packed cilantro leaves and stems plus 1/4 cup cilantro leaves
1 jalapeño, seeded if desired for a mild sauce
Kosher salt
One 16-ounce can refried beans
8 large eggs
1 cup shredded Mexican-style cheese blend
1 ripe avocado, diced
1 lime, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
  • Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
  • Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
  • Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
  • Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.

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