Gluten Free Huevos Rancheros

Ingredients

• 3 Cups Frozen Hash Browns
• 4 Eggs
• 1 Cup Shredded Mexican or Cheddar Cheese
• 1 Cup Pre-Made/Store Bought Green Chili
• ***
• Optional Salsa Verde Sauce (Gluten Free) goes great with this recipe
• 2 (4 oz.) cans chopped green chiles
• 2 1/2 tsp salt
• 1 lb. tomatillos (about 5 or 6 six large) or a Dozen Grape Tomatoes
• 1 medium onion, finely chopped (about 3/4 cup)
• 2 fresh jalapenos or 1/3 of a small can, finely chopped
• 2 garlic cloves, finely chopped
• 1 Cup chicken broth (Make sure it’s gluten-free.)
• 2 TBSP olive oil

Directions

1. In Medium/Large Skillet, add enough oil to cover the bottom of the pan. Preheat oil on Medium heat. Cook hash browns until golden brown (about 8 minutes). Trying to maintain shape (a hash brown tortilla) Flip hash browns and cook until browned, about 5 more minutes.
2. Divide hash browns in half and transfer to 2 plates.
3. Sprinkle shredded cheese over the hash browns
4. Cook eggs as desired (Over Easy traditionally) Lay 2 eggs on top of each hash brown mock tortilla.
5. Pour Green Chili over eggs and serve
6. ***
7. Salsa Verde (Green Chili Sauce):
8. --If making this sauce do this first or ahead of time. Can be refrigerated for 2 days or frozen.--
9. Cook tomatillos/tomatoes in a pot of salted (1 tsp) boiling water until tender, about 5-10 minutes. Don’t cook too long or they will fall apart. Remove from the water and cool for a few minutes. Once cooled, cutout the stem if using tomatillos.
10. In a blender, combine tomatoes, onion, jalapenos, garlic and 1-1/2 tsp salt. Blend until smooth. Add the green chiles and then enough chicken broth (about 1 Cup) to make sauce a total of 4 Cups. Pulse to desired chunkiness.
11. In a large skillet warm olive oil over medium heat. When hot, add the tomato sauce carefully (it may splatter). Lower heat and simmer for 10 minutes, stirring occasionally.