They say breakfast is the most important meal of the day but sometimes breakfast also needs to be quick. I make a lot of Latin dishes in my home because it is a favorite with my family, ingredients are easy to find in Texas and it can be very quick to make. Many times we have leftover tortillas and Chilaquiles is a dish that makes use of leftover tortillas from the night before. With leftover tortillas you can easily cut them up, sautee them and add them to any dish or eat them as chips. This particular dish I make on the weekends for breakfast or brunch and I wanted to create a non-meat dish so I used Tasteful Selections Ruby Sensation Potatoes instead of chorizo or breakfast sausage. For a heartier dish you can always add meat to it. Saving time is important for families and we shouldn’t be spending all of our time on chores but we should also try to find time to spend with each other. This is part of Tasteful Selections #RescuedMoments Campaign to help families get back their precious moments and memories together.
I found many ways to cut on the time to make this particular dish. A few of the ways include cooking the potatoes according to package directions ahead of time or the night before so when breakfast comes around it is easy to throw together. The other time saver is to use a bottle of sofrito or salsa or you can make your own salsa ahead and store it for easy pouring into this dish.
Breakfast Chilaquiles con Papas
2 cups oil for frying
1/4 cup chopped white onion
30 6 inch corn tortillas torn/sliced into strips
4 to 6 eggs lightly beaten
1/4 to 1/2 bag of Ruby Sensation Potatoes from Tasteful Selections
2 teaspoons salt
2 heaping tablespoons of Goya Sofrito – 6 oz bottle of tomato, onion, green peppers, cilantro and garlic. Mix with 1 cup of chicken stock
1/2 cup chicken stock (add to thin out if necessary)
1/2 cup of cheese (you can use Cotija, feta, Monterey Jack or other hard/crumbly cheeses)
1/2 cup of crema or sour cream
Cut the potatoes into quarters and prepare the potatoes according to package directions. In large skillet, heat oil to 350 degrees. Then sautee onion and tortilla strips until they are crispy brown. Remove from heat and drain, leave a bit of oil in pan. Return strips to pan and add eggs and salt. Stir occasionally until the eggs are firm. Then add cooked potatoes. Mix in the sofrito or salsa in the pan, reduce heat and simmer until thick. If you want to thin out the mixture lightly add chick stock accordingly. Simmer another ten minutes and add cheese to the top of the mixture.
When preparing to add to plates or bowls, lightly drizzle crema or thinned sour cream to the top.
What does your family typically prepare for breakfast? How do you fit in time for #RescuedMoments?
Disclaimer: This post is sponsored by Tasteful Selections but this recipe is my own and free to be used by Tasteful Selections. All opinions are 100% my own.