Breakfast/Brunch Main Dish

Potato Chilaquiles

  • Ready Time: 50min
    No Reviews
  • Prep Time: 40min
    Cook Time: 10min
  • Serves: 24
    Prep Method: Baked
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Recipe by: Potatoes USA

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.


  • 9 quarts Frozen, sliced potatoes, skin-on
  • 24 cups Red or Green Salsa
  • 6 cups Cotija cheese (Crumbled fine)
  • 4 cups Radishes, sliced (Sliced on mandoline)
  • 24 ounces Mexican crema
  • 5 each Avocado, fresh, sliced (Sliced to be fanned on top)
  • 6 cups Potato Chorizo
  • 24 ounces Cilantro, fresh, chopped
  • 48 Eggs, whole
  • 3/4 lb. Butter, unsalted (For cooking eggs)
  • 2 ounces Kosher salt

Prep Time: 40min | Cook Time: 10min


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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