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Huevos Rancheros with Crispy Potatoes
Nb persons: 6
Preparation time: 15
Total time: 45
|3 medium||yellow or red potatoes, cut into 1/2-inch cubes|
|1 cup||sweet potato, cut into-1/2 inch cubes|
|2 Tbsp.||olive oil|
|1/2 large||yellow onion, diced|
|1/2 cup||low fat cottage cheese|
|1/2 cup||2% shredded Cheddar cheese|
|2 Tbsp.||green chilies, to taste|
|1 Tbsp.||light smart balance butter|
|dash||salt , to taste|
|dash||pepper, to taste|
First, start the hash browns: In a microwave-safe dish with a loose fitting lid, microwave the potatoes on high with a few Tbsp. of water for 5-8 minutes until they are slightly tender when pierced with a fork, or boil them for 5 minutes. You want them slightly tender but not mushy. Drain the potatoes thoroughly.
In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium/medium-high heat. Sauté the onions and potatoes, stirring occasionally, until the potatoes are nicely browned and crispy in some spots, about 20-30 minutes. Season them with salt and pepper.
Meanwhile, in a large bowl, beat together the eggs, cottage cheese, Cheddar cheese and green chilies. In a nonstick skillet, heat the butter over medium heat. When the butter is melted, add the egg mixture and reduce the heat to medium low. Cook, stirring frequently, until the eggs are just firm, and season them with salt (optional). Remove them from the heat and cover them. Serve the eggs
and potatoes with salsa, if desired.
Tip: The trick to browning the potatoes is not to stir them too often, only every 5 minutes or so.
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