Eating In: Huevos Rancheros
Chances are, unless you live in Columbia Heights you haven’t made it to the Waffle Shop since we recommended it last week. Despite a bit of controversy in the comments section, we firmly stand by our recommendation and hope you get there soon. If you still need a bit of inspiration to fuel a trip to the Heights for breakfast eats, then try the recipe below. It’s a brief departure from the more authentic recipe served at the Waffle Shop, but the potato cake is much easier to prepare than a hand made tortilla. What’s left is the real deal.
U.S. nutritional guidelines label breakfast as the most important meal of the day. While we admittedly skip it throughout the week, a rocking party the night before propels this meal from important straight to necessary. Pick up your ingredients Friday evening before heading out, and you’ll thank us Saturday morning when you’re Eating In.
Shopping list
Eggs
2 Medium Russet Potatoes
1 Medium Yellow Onion
1 Green Bell Pepper
16 oz. Can Diced Tomatoes, or 2 Fresh Tomatoes, seeded and diced
Dried Red Chilies
Butter
Sour Cream
Avocado
Get started by placing a heavy skillet over medium high heat. Wash and peel the potatoes before running through the shredding attachment of your food processor. If you don’t have a food processor you can use a hand grater, or substitute thick corn tortillas for a more traditional version of this recipe. Gingerly form the shredded potatoes into patties roughly the size of a burger bun. Nothing is necessary to bind them but you will need to be very gentle to keep them together.
When your skillet is hot add two tablespoons of butter and carefully place each potato patty in the melted butter. Season with salt and pepper to taste. The potatoes are ready to turn when the edges are well browned, but be careful not to crowd the pan. This will make turning the potatoes without breaking them apart much easier. Cook on the second side 'til the potatoes are cooked through.
While the potatoes sizzle away you can begin the sauce by heating a generous amount of oil in a second skillet. Add five or six of the chilis and cook until they sizzle and fill your kitchen with their fragrance. Remove all but one or two of the chilis and add half of a yellow onion and one whole green bell pepper, both thickly sliced. Turn them in the hot oil to evenly coat, and add the tomatoes and a dash or two of hot pepper sauce. Simmer over low heat while cooking your eggs, adding water if the sauce begins to look dry.
By now your potatoes should be finished and you can add the eggs to the pan. Once again be sure to allow adequate space between each egg so they can be removed easily with out breaking. Cook them on one side 'til the whites are almost cooked through while the yolk remains raw. The hot tomato sauce will finish cooking the eggs after plating.
Plate the Huevos Rancheros by placing the finished egg on top of the potato patty. Spoon a generous portion of the sauce over the eggs and finish with some diced avocado and sour cream. Paired with a Bloody Mary or Mimosa this breakfast will bring all but the worst of hangovers to their knees.
