Living in Tucson, Arizona for almost 15 years, I developed a love for spicy food, beautiful sunsets, and delicious homemade Mexican dishes. When we first moved to Tucson, there was a restaurant called Coffee Etc. Our favorite thing to do on a Sunday morning was go to Coffee Etc, and order the Huevos Oaxaca. AND we lived a half a block from an amazing little Mexican restaurant called El Minuto- I loved going to the restaurant ALL the time and ordering their tortilla soup, enchiladas, gorditas, and their Huevos Rancheros was to die for, seriously!
Now that we have been in Charlotte, North Carolina for almost four years, we feel spoiled. We still have not found a restaurant here as amazing as El Minuto, El Charro, or even Lerua’s…..but they are a tough competition, they are that amazing! There are many more restaurants to name, but we don’t have all the time in the world. Instead let’s drool over my next recipe!
Now this is definitely not a true huevos rancheros. There is some food fusion taking place with this recipe, along with a fun way to use leftovers. My inspiration started with Giada’s Eggs in Purgatory recipe. Then my mind wandered to our Sunday morning trips to Coffee Etc. AND finally I started craving huevos rancheros. So I decided to bring some Italian, and Mexican inspiration together. Let me tell you, we devoured our plates of happiness and wished we could have more!
This recipe will use your leftover stuffing to make the black bean hash. The potato pancake hiding under the egg will use up your leftover mashed potatoes. A true huevos rancheros will have a warm tortilla, salsa, egg over easy, and topped with cilantro. Another traditional way to enjoy a huevos rancheros is served with Spanish rice and refried beans (which is my favorite.) Huevos Oaxaca is basically scrambled eggs, topped with cheese and jalapenos, then complimented with a warm flour tortilla. Now, those are the Mexican dishes that inspired me, but what about the Italian dish? The eggs in purgatory is basically marinara sauce, potato pancake, and top with an egg over easy. AND that was how I was inspired to make this recipe!
If you have some leftover stuffing or mashed potatoes. Here is a fun way to use up those delicious sides!
15 minPrep Time
15 minCook Time
30 minTotal Time
For Black Bean Hash:
In small sauce pot over medium heat, warm together the black beans, stuffing, salsa, and if you want add some diced jalapeños.
For potato pancake:
In medium bowl, mix together potatoes and egg, then add in flour and herbs mix well. Form potato mixture into two or four patties.
In medium sauté pan, on medium heat, add about two tablespoons butter to warm pan and let melt, coating sides and bottom of pan. Add potato pancakes and cook until golden brown on each side.
For egg over easy:
In small sauté pan, start pan at medium high, add butter to coat sides and bottom of pan. Then carefully add egg, cook on medium high for 15 seconds or less, then cook on medium low to low temperature for about five minutes (depending on type of stove top you have,) let bottom cook though and brown, white of egg on top should cook through, the yolk should be still be running and perfect.
On plate, add warm tortilla, top with salsa, next add black bean hash, then potato pancake, and egg over easy. You can top with cheese, grated jalapeños, and cilantro.
This recipe really doesn’t have to have exact measurements, it is just supposed to be fun. This recipe will serve two people, so you could easily double your recipe. Since my in-laws are visiting, we actually shared the two plates between the four of us. It is a hearty breakfast that is sure to kick-start your day!
I am happy to be back after basically a week and half away from recipe developing My next recipe uses up some of you leftover pumpkin pie, but with some boozy happiness added! I hope you had a lovely Thanksgiving. Now it is time to prepare for Christmas fun, and make delicious savory or sweet treats!
Have you finished your Christmas shopping yet?
Did you make a fun dish with your leftovers from Thanksgiving?