1 28-ounce bag Potatoes O’Brien
1 16-ounce can refried beans
4 corn tortillas
3 tablespoons canola oil, divided and possibly more
1 cup Monterey Jack cheese
1 1/2 cups salsa
1/4 cup chopped green onion
1/4 cup crumbled Cotija cheese
3 tablespoons freshly chopped cilantro
Note: this works very well if you have a person to help you with assembly, but it can be done by one person.
Preheat oven to the lowest setting, and place six plates into the oven to warm – 4 four serving, one to keep tortillas warm.
Cook 1/2 of the Potatoes O’Brien package according to manufacturer’s directions.
In a small saucepan or microwaveable bowl, heat of the refried beans.
In a microwavable bowl, heat the salsa until warm.
In a large skillet over medium-high heat, fry tortillas one at a time in one tablespoon of the oil, about 20 seconds per side or until lightly browned.
Place onto a warmed plate in the oven with a paper towel separating them.
Once tortillas have been fried, reduce heat to medium low and add two tablespoons oil to the skillet to cook the eggs.
Cook eggs two at a time for two minutes. Gently spoon some oil over the tops to set them. This cooking time with give you firm whites and the yolks will be runny when broken into. YUM!
Place one tortilla onto a heated plate. Spread about 1/4 – 1/3 cup refried beans on the tortilla.
Put 1/4 of the potatoes onto the tortilla.
Sprinkle two tablespoons of the Monterey Jack cheese over the potatoes.
Add two tablespoons salsa.
Gently place two of the eggs on top.
Cover with two additional tablespoons of salsa and sprinkle with some more Monterey Jack cheese.
Top with green onion, Cotija cheese, and cilantro.
Place prepared plate into oven and repeat process. Keep completed plates in oven until ready to serve all.
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