Taters and chiles

Yield: 4 Servings

Measure Ingredient
\N \N Potatos; peeled, sliced very thin - maybe 1/10\"
\N \N Onion
\N \N Sharp Cheddar cheese
\N \N Your favorite pepper
\N \N Eggs
\N \N Bacon (cooked crisp) or ham
\N \N Oil
\N \N Salt and pepper

Here is a good recipe for potatos and chiles: I won't give exact measurements because I "cook by the seat of my pants". Take some potatos, peel them, and slice them very thin - maybe ⅒". Dice an onion. Grate some cheese - sharp cheddar - bout a cup or two (I like more) You'll need your favorite pepper. I use poblano, but remember if you use poblano, new mexes, etc you'll have to roast and peel them first. These should be diced as well. Will need a few eggs - mixed up a bit, but not whipped. Some bacon (cooked crisp) or ham is nice too. Will need a bit of oil. Salt and pepper too.

Now do this: Coat the bottom of a skillet with oil or butter. Put a layer of taters down on top of the oil. Follow with chiles, onion, and bacon.

Salt and Pepper. Lay down another layer of taters, chiles, etc. Put top on the skillet and turn the heat on LOW - you want to cook the taters slowly to "fork tender. When taters are done, pour egg mixture over this - in a stream all over it. When egg has firmed up, sprinkle cheese on top and let it melt good. Now eat it!

I firmly belive this stuff will cure a hang-over, but have no proof. I guess I'll just have to keep experimenting. BTY, this goes good with V8 juice laced with salt, worchester sauce, and tobasco sauce.

Brent Jones <jones@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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