Huevos Winddancers
photo by Bonnie G #2
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 cups grated potatoes
- 2 tablespoons olive oil
- 4 slices ham (thin slices)
- 4 slices tomatoes
- 4 eggs
- 4 tablespoons salsa, warm
- 2 2 tablespoons monterey jack cheese or 2 tablespoons queso blanco
directions
- Form grated potatoes into four pancakes and saute in olive oil till nicely browned.
- Drain on paper towel covered rack and keep warm.
- Poach eggs (if preparing eggs in advance, hold poached eggs in cold water till ready to serve; immerse in simmering water till warmed).
- Assemble, bottom to top, potato pancake, ham slice, tomato slice, poached egg, warm salsa, ending with a sprinkling of the grated cheese.
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Reviews
-
OH WOW! Yummy! I may make this again tomorrow morning it's so good. I used "simply potatoes hash browns they're basically fresh grated potatoes with some of the moisture removed. I also stink at poaching eggs... so I fried them over easy. Not as healthy but quite tasty. Then I sprinkled sharp cheddar and fresh diced jalapenos on top and served it with black refried beans. A definite winner!!
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LOVE this recipe. So differant and the taste is awesome. Had left over ham from recipe#188845 and it gave a nice flavor to this dish. Made my own potatoe cakes instead of frozen, and 3 blend mexican cheese. Topped with fresh salsa (instead of tomatoes), added some jalapenos and served with refried beans on the side. We really enjoyed this so much. Can't thank you enough for posting.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>