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.
Prep Time: 15 minutes / Cook Time: 40 minutes / Servings: 4
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
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
Preheat oven to 425 degrees.
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.
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.
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.
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.