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Huevos Rancheros (Ranch Eggs)

Huevos Rancheros (Ranch Eggs) Served Lac du Nibiinaabe Style! Poached eggs ranch-style over spicy fried potatoes with a side of cornbread for a quick, satisfying dish.

Huevos Rancheros Ranch Eggs
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LET’S FACE IT THE MARRIAGE OF EGGS WITH MEXICAN FLAVORS IS PERFECT FOR BREAKFAST, LUNCH OR DINNER.

Of all the ways to prepare eggs, poached eggs are by far my favorite. For me, they take a good meal to the next level. Add fried potatoes with peppers to poached eggs, and you can’t get a better yum factor!

When I was a teenager, my family lived in the foothills near Tucson, Arizona. During that period, I spent considerable time at my girlfriend Karen’s parent’s small ranch. One benefit of spending time there was the “very cool” kitchen overseen by their cook with Mexican heritage. I ended up eating and loving Mexican food.

One of my favorite breakfasts there was Huevos Rancheros (translated “Ranch Eggs”). Traditionally, the eggs were fried and served on corn tortillas, smothered in cooked salsa and served with chorizo sausage.

Although Karen’s cook and ranchers might disagree, my adaptation comes in at a close second. When the runny yolk of a poached egg mixes with fried potatoes, the spicy Mexican flavors of the jalapeno, chili powder, spices and prepared tomato salsa it is delicious!

Sans the corn tortillas in my version, I serve the poached eggs ranch-style over spicy fried potatoes with a side of cornbread for a quick, satisfying dish.

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Huevos Rancheros Ranch Eggs

Huevos Rancheros (Ranch Eggs)

Course: Breakfast, Brunch, Main Course
Cuisine: American, South American
Keyword: Eggs, Potatoes, salsa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Slide to Adjust Servings: 4
Calories: 293.64kcal
Author: Kymberley Pekrul | G-Free Deliciously
Let's face it the marriage of eggs with mexican flavors is perfect for brekfast, lunch or dinner.
Print Recipe

Ingredients

To make the Potatoes

  • 3 medium Yukon Gold Potatoes scrubbed and cut into ½” square cubes
  • 2 Tablespoons Olive Oil divided
  • 1 Tablespoon Butter
  • 1 Jalapeno Pepper diced
  • 2 Mini Sweet Peppers diced
  • 3 Scallions thinly sliced (reserve a few for a garnish during plating)

Spices to taste:

  • Oregano
  • Chili Pepper
  • Salt
  • Pepper

TO POACH THE EGGS

  • 4 Eggs
  • 1 Tablespoon white vinegar
  • 4 cups water for poaching

Instructions

  • Heat 1 tablespoon of the olive oil and the butter in a medium-size fry pan, over medium-low heat until simmering. Add the potatoes and cook covered, occasionally stirring, until softened and just starting to brown.
  • While the potatoes are cooking, trim the tops of the jalapeno and sweet peppers. Cut a few thin rounds from the top of each pepper (to add in step 4 below), cut the remaining of each pepper into thin strips, then dice cutting crosswise using kitchen scissors or a sharp knife.
  • When the potatoes are cooked through, set the burner to medium-high heat until the oil and butter begin to shimmer (add the remaining oil if necessary). Then add the diced peppers and continue to cook until the peppers are softened.
  • Reduce the heat to low. Add the Scallions, Pepper Rounds, Oregano, Chili Pepper, Salt and Pepper to taste, stir, and cook until fragrant, about 15 seconds. Cover, and let simmer.
  • Bring water and vinegar to a high simmer in a shallow pan (making sure there is enough water to cover the eggs once they are added). Use about a one tablespoon per quart of water. Vinegar helps to hold the egg whites together. Note: Do not add any salt to the water as it dissolves the egg white.
  • To poach eggs, one at a time, gently swirl the water in a circular motion with a spoon in the spot where you will be dropping the egg. Crack the egg on the counter and slip into the simmering water. Gently slide a spatula under the egg to loosen from the bottom of the pan so that the egg is floating. Cook 3 to 5 minutes, just until the white is set, and the yolk has filmed over. Using a spatula, slide the egg onto a slotted spoon to remove.
  • Plate the fried potato mixture, and place eggs over the top. Serve with salsa and cheese. Enjoy!

Notes

SERVE WITH:
Prepared Salsa, your favorite brand, we like spicy.
Cheddar Cheese, grated (optional)
The combination of the fried potatoes, peppers, scallions and spices reheat very well in the microwave and can be easily served with other main courses. Sometimes I go wild with the amount I fix just because it’s so darned good!

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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Mark and Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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