Huevos Winddancers Recipe

A vibrant Tex-Mex twist on Eggs Benedict! This easy recipe from the Winddancers B&B features crispy potato pancakes, savory ham, juicy tomato, perfectly poached eggs, and a zesty salsa, all topped with melted cheese. Get ready for a delicious and satisfying breakfast or brunch in just 20 minutes!

Prep Time 15 mins
Cook Time 20 mins
Calories 275.4 kcal
Protein 21g
Rating 4.8 (10 Reviews)
Huevos Winddancers 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Huevos Winddancers

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How to Make Huevos Winddancers

  1. Grate 2 medium potatoes and squeeze out excess moisture. Mix with 1 tablespoon olive oil and a pinch of salt and pepper.
  2. Divide potato mixture into fourths. Form each fourth into a 4-inch pancake.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute potato pancakes for 4-5 minutes per side, until golden brown and crispy.
  4. Drain potato pancakes on a wire rack lined with paper towels. Keep warm.
  5. Poach 4 eggs according to your preferred method (see tips below).
  6. Assemble each Huevos Winddancer: Place one potato pancake on each plate. Top with 1 slice of ham (approx. 2 oz), 1 slice of tomato, one poached egg, 1 tablespoon warm salsa, and a sprinkle of shredded cheese (approx. 1 tbsp).
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

12g

Fat

16g

Carbs

9g