A delightful twist on the classic huevos rancheros, combining crispy potato waffles with cheesy scrambled eggs and fresh salsa.
Preheat your waffle iron according to the manufacturer's instructions.
Ensure the waffle iron is hot before adding the mixture for even cooking.
In a mixing bowl, combine the shredded potatoes, 1/3 cup of salsa, and 2 beaten eggs. Mix until well blended.
Use a fork to evenly mix the ingredients for a consistent texture.
Spoon the potato mixture into the hot waffle iron, spreading it evenly. Close the lid and cook until the waffles are crispy and golden brown, about 15-20 minutes.
Avoid opening the waffle iron too early to ensure the waffles hold together.
In another mixing bowl, beat the remaining 6 eggs with 1/3 cup of salsa until well combined.
Whisk the eggs thoroughly to incorporate air for fluffier scrambled eggs.
Heat a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring constantly, until the eggs are scrambled and set. Stir in 1 cup of shredded cheese and cook until melted.
Remove the eggs from heat just before they are fully set to avoid overcooking.
Cut the potato waffles into quarters and place each quarter on a plate. Top with equal portions of the scrambled eggs.
Arrange the waffles and eggs neatly for an appealing presentation.
Garnish each plate with a spoonful of salsa and a sprinkle of fresh cilantro. Serve hot.
Serve immediately to enjoy the dish at its best temperature.
Continue in our app for the best experience
