Crispy potato slices coated in chile verde sauce for a newly inspired version of a Mexican Cocina staple. Top with fried or scrambled eggs and garnish with Potato Chorizo, herbs, and Mexican cheese. Gluten-free.
|1. Fry frozen sliced potatoes in 350F oil for 4-5 minutes or until very crispy. Hold uncovered for no more than 2 days to retain crispness. Fry in batches, if necessary, to avoid soggy potatoes.|
|2. In a large skillet, heat the salsa until bubbly then toss in the potatoes and cook for 5 minutes or until all salsa has warmed through and the chips are fully coated.|
|3. Cook eggs via preferred method (scramble or over-easy) and season with salt.|
|4. Build plate by layering as follows:|
2 cups Potatoes in salsa
1/4 cup cotija cheese
2 eggs over easy or 1 cup scrambled eggs
Garnish cilantro, 3 slices avocado, Mexican crema, and Potato Chorizo
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