Some folks are all about tacos, burritos and nachos for Cinco de Mayo. You know, the usual (delicious) fare.
I say make an entire day of it and start Cinco de Mayo-ing in the morning!!
I am sure you’re thinking Huevos Rancheros! I eat that in the morning all the time! Or, some of the time. Or, occasionally when I go out for breakfast. I take that and raise you some spicy black bean hash browns. This will change your life and give regular old huevos rancheros a run for it’s money.
(by the way Kerby Lane Cafe in Austin, TX takes this whole Mexican-in-the-morning thing seriously. You can order–and I have–their famous Kerby Queso and chips for breakfast!! Well…I ordered them as an appetizer to my pancakes. Priorities!!
And I only mention this because it was life changing and delicious and I thought if you’re ever in Austin you should consider the option.)
My take on huevos rancheros! Serve topped with greens, salsa, avacado, cilantro and crumbled queso blanco.
- 3 cups frozen hash browns, thawed
- 1 cup canned black beans, rinsed
- ¾ tsp each ground cumin and dried oregano
- ½ tsp each chili powder and kosher salt
- ½ cup finely chopped onion
- 1 small jalapeño, seeds discarded, finely chopped
- 1 egg, beaten
- Cooking spray
- 6 fried eggs
- Pulse hash browns and black beans in food processor until mixed but chunky (about 10 pulses). Combine with cumin, oregano, chili powder, salt, onion, jalapeño and egg. Form mixture into 6 ½-inch-thick patties and spray each side generously with cooking spray.
- Heat a griddle or large nonstick skillet over medium heat and cook patties about 5 min on each side (if using a skillet, work in batches). Keep on a baking sheet in a warm oven until ready to serve.
- Serve hash browns with fried eggs and desired toppings.