“Cook everything separately and then assemble for a tasty vegetarian breakfast, brunch or even dinner! From Hatch Chile Company.”
READY IN:
10mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 15 ounces hash brown potatoes, cooked (or substitute pan fried)
  • 1 (14 ounce) can pinto beans, drained and heated
  • 6 eggs, cooked your favorite way
  • 1 (14 ounce) can green enchilada sauce, heated (Hatch Huevos Rancheros Sauce)
  • 1 (4 ounce) canchopped green chilies (for a thicker sauce) (optional)
  • 3 tortillas, heated (I crisped them in the panini maker)
  • Optional Toppings
  • grated cheese (optional)
  • black olives, chopped (optional)
  • cooked bacon, chopped (optional)
  • cooked ham, chopped (optional)
  • ground pork, cooked and chopped (optional)

Directions

  1. Lay one tortilla on each plate.
  2. Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
  3. Serve!

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