Recipe courtesy of Danielle Pedro
Papas: Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 830
- Total Fat
- 61 grams
- Saturated Fat
- 23 grams
- Cholesterol
- 213 milligrams
- Sodium
- 1955 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 29 grams
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1 pound bacon, chopped
1 pound sausage, in a tube, removed from casing
4 to 5 potatoes (peeled or not) chopped in 1/2-inch cubes
1/2 medium onion, chopped
2 to 4 cloves garlic, pressed
1/2 teaspoon ground red pepper or cayenne
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1 package flour tortillas
4 to 12 eggs (cooked "over-medium")
1 bag grated Mexican blend cheese
2 cups Green Chile Sauce, recipe follows
Green Chile Sauce:
2 tablespoons olive oil
1/3 medium onion, diced
3 cloves garlic, minced
1 pound Anaheim (mild) chiles, stemmed, seeded, and chopped
Pinch sea salt
2 tablespoons cream of mushroom soup
2 tablespoons cream of chicken soup
Directions
- I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
- Preheat oven to 375 degrees F.
- Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
Green Chile Sauce:
- In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.