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Huevos Rancheros with Crispy Potatoes

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Huevos Rancheros with Crispy Potatoes

Huevos Rancheros with Crispy Potatoes

Jessica Braider
This variation of Huevos Rancheros (or ranch eggs) is inspired by those served at the Tanque Verde Guest Ranch in Tucson, Arizona. Dude ranch owner, Bob Coates, serves his ranch eggs with blueberry pancakes and hash browns at a breakfast cookout. Since breakfast cookouts aren't a frequent occurrence at my house, instead we enjoy these as a weeknight dinner or a weekend breakfast.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine Mexican, Tex Mex
Servings 6 servings


  • 3 russet potatoes cut into 1/2-inch cubes
  • 1 sweet potato cut into 1/2-inch cubes
  • 3 Tbsp. extra virgin olive oil
  • 1 yellow onion diced
  • 1/4 - 1/2 tsp. salt to taste
  • 1/8 tsp. black pepper or to taste
  • 8 eggs
  • 1/2 cup low fat cottage cheese (or use any variety)
  • 3/4 cup shredded Cheddar cheese
  • 2 - 4 Tbsp. canned chopped green chilies or use salsa, to taste
  • 1 Tbsp. butter or margarine
  • 1 cup salsa or ketchup for serving, or to taste (optional)
  • 6 whole wheat or corn tortillas (optional)


  • In a microwave-safe dish with a loose fitting lid, microwave all of the potatoes on high with a few Tbsp. of water for 5 - 8 minutes (depending on your microwave) until they are slightly tender when pierced with a fork, or boil them for 5 minutes. You want them slightly tender but not mushy. Drain the potatoes thoroughly.
  • In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat. Sauté the onions and potatoes, stirring occasionally, until the potatoes are nicely browned and crispy in some spots, 20 - 30 minutes. Season them with salt and black pepper to taste.
  • Meanwhile, in a large bowl, beat together the eggs, cottage cheese, Cheddar cheese and green chilies.
  • In a medium nonstick skillet, heat the butter or margarine over medium heat.
  • When the butter is melted, add the egg mixture and reduce the heat to medium-low. Cook, stirring frequently, until the eggs are just firm, 3 – 5 minutes, and season them with salt and black pepper to taste.
  • Remove the eggs from the heat and serve them immediately or cover them until you are ready to serve. Serve the eggs and potatoes with salsa or ketchup and wrapped in a warm tortilla, if desired.


Do Ahead or Delegate: Cut the potatoes and store submerged in water to prevent browning, dice the onion, whisk the eggs and refrigerate, shred the Cheddar cheese if necessary and refrigerate, prepare the egg mixture and refrigerate.
Scramble Flavor Booster: Sauté one chili pepper, such as a jalapeño, with the potatoes and onions.  Season the eggs with freshly ground black pepper and serve them with hot pepper sauce, such as Tabasco.
Tip: The trick to browning the potatoes is not to stir them too often, only every 5 minutes or so.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 20g, 31%; Saturated Fat: 7g, 35%; Cholesterol: 305mg, 102%; Sodium: 280mg, 12%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 17g
Keyword All, Breakfast, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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