It's April 937th and day 1,329,325 of quarantine. I'm delirious. And hungry. It's almost one of my favorite holidays. Cinco de Mayo. And this year it falls on Taco Tuesday. It's a good thing I can cook and my husband makes one hell of a margarita or we'd be totally screwed.

I spent most of my life in San Diego, where Cinco de Mayo is like St. Patty's Day in Ireland. I remember riding our bikes down the boardwalk in Mission Beach and eating breakfast at a place rightfully called "The Mission." I'd ALWAYS order the Papas Loco with eggs. This is me trying to re-create it at home with my at-home, quarantine ingredients.

Papas Loco

Prep Time: 15 minutes / Cook Time: 40 minutes / Servings: 4

Ingredients:

• 6-8 medium potatoes, roughly chopped

• 1 large green bell pepper, seeded and roughly chopped

• 1/4 cup olive oil

• 1/4 tsp each salt/pepper

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 2 tbsp. fresh rosemary, finely chopped

• 2 large jalapeños, sliced

• 15 oz. can of black beans

• Garnish:

• 1/2 cup shredded Mexican style cheese

• 1 medium tomato, chopped

• 1 scallion, chopped

• 1 avocado, sliced

• 1 lime, sliced

• 4 eggs, cooked your way

• 1/4 cup fresh cilantro, chopped

Steps:

1. Preheat oven to 425 degrees.

2. Place the potatoes and bell peppers on a large baking sheet. Toss together with 1/2 of the olive oil, salt/pepper, garlic powder, onion powder and 1/2 the rosemary. Place the sheet in the oven and roast at 425 degrees for 25 minutes.

3. Heat a large skillet on medium heat with the rest of the olive oil. Add the sliced jalapeños and cook for 2-3 minutes until the jalapeños start to brown.

4. Add in the potato mixture, the black beans and the rest of the rosemary. Mix until combined. Allow the mixture to cook for 5-7 minutes, until the mixture caramelizes and browns on the bottom. Turn the mixture over and allow it to brown on the other side.

5. To Serve: Spoon a portion of the potatoes onto a serving dish. Top with shredded cheese, fresh tomatoes and scallions. Add the egg(s) on top and garnish with fresh cilantro, avocado and lime. Makes 4 servings.