|URL - Link:||http://www.coloradolifemagazine.com/Vails-Little-Diner-Has-Big-Personality/|
The Little Diner makes Huevos Rancheros in the traditional way – light and simple,without heavy fillers like beans, sour cream or avocados. Though the diner takes a labor-intensive approach by making everything from scratch, the recipe is easy to make using store-bought ingredients.
|Number of Servings:||1-2|
|Ingredients:||8 oz hashbrowns
6 oz fresh-made salsa
3 large eggs
1 large flour tortilla
1/4 cup green onions, sliced thin
4 Tbsp salted butter
1 Tbsp canola oil
|Directions:||Fresh salsa must be cooked to remove high water content. Heat fresh salsa in medium saucepan on medium heat until reduced by half and fairly thick. Store-bought thick and chunky salsa does not have to be cooked, but warmed before serving. Melt butter and blend with canola oil. Preheat 12- to 14-inch cast iron skillet or griddle at medium-high heat for 7-8 minutes. When skillet is hot, pour half of butter/oil mixture into skillet and place hashbrowns on top. Drizzle remainder of butter/oil mixture on top of hashbrowns and season with salt and pepper to taste.
When edge of potatoes start to crisp, turn the whole pile over in one shot. This will create the foundation, so it is best it all stays together. After flipping the potatoes, fry the eggs, any style. Lightly season with salt and pepper to taste. When the potatoes are almost done cooking, place the tortilla on top to warm it up. When all components are ready, plate with potatoes on bottom in a tall stack, the tortilla folded twice into a wedge, then the eggs, sauce and green onions.