Ingredients for Huevos Rancheros Potato Waffles
- Hash Browns
- Chunky Salsa
- 4 large eggs
- Mexican Blend Cheese
- 1 teaspoon salt
- Black Pepper
- Pickled Jalapeno Pepper
- 1 ounce queso fresco, per waffle
- Fresh Cilantro Leaves
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How to Make Huevos Rancheros Potato Waffles
- Preheat your waffle iron according to manufacturer's instructions.
- In a large bowl, combine 2 pounds shredded russet potatoes, 1/2 cup salsa (your favorite!), 4 large eggs, 1/2 cup shredded cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well combined.
- Lightly grease the waffle iron (if necessary). Spoon approximately 1/2 cup of the potato mixture into each waffle cavity.
- Cook the waffles until golden brown and crispy, about 3-5 minutes per waffle, depending on your waffle iron. Check frequently to prevent burning.
- Carefully remove the waffles from the waffle iron and place them on a wire rack set over a baking sheet to keep them crispy.
- While the waffles are cooking, fry 4 large eggs to your desired doneness.
- To assemble, top each waffle with a fried egg, 2 tablespoons of salsa, 1 tablespoon pickled jalapeños, 1 ounce queso fresco (crumbled), and 1 tablespoon chopped cilantro.
- Serve immediately with lime wedges on the side for an extra burst of citrusy flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
24g
Fat
44g
Carbs
19g
