Steph’s note: Please welcome my friend Denise Melon of DeniMelon Eats and @denimelon on Instagram to the blog! I also have the pleasure of training with Denise…she’s a weightlifting athlete at my gym and super strong! Denise is constantly cooking up some really cool dishes and making them look stunning (Maple Citrus Pot Roast or Mini Cubano Plantain Bites…just an example), so I invited her to come on and share one of her breakfast creations with you. Denise is sharing her take on Huevos Divorciados today.
She shows you how to make the whole dish from scratch, including the two different salsa varieties. Several of the components can be made ahead of time and stored for a few days before assembling the dish. Or if you’re in a pinch, use your favorite clean store-bought salsa roja and salsa verde. The dish is finished with an optional sprinkling of good quality cheese. If you avoid dairy, simply omit the cheese. Take it away, Denise!
If you follow me on Instagram, you’ll notice that I usually only feature breakfast foods because to me, there is no other meal more perfect than breakfast.Having grown up in Southern California, Mexican food has always been a big influence to my palate. I’ve decided that I was going to put my own spin on one of my favorite Mexican breakfasts, Huevos Divorciados.
Huevos Divorciados is a traditional Mexican breakfast egg dish that usually features two eggs sunny side up with “each egg going its separate way,” hence the “divorciados” name. It is served with two different sauces (a Salsa Verde and Salsa Roja) traditionally nestled on two separate, crispy, corn tortillas. However, I thought I’d change it up a bit and serve them on crispy hashbrowns. This dish can be made with either white russet potatoes or sweet potatoes. Both are delicious and legitimately can and should be eaten any day out of the week. Though, these would be perfect for Sunday brunch, just saying…
Huevos Divorciados Recipe
Huevos Divorciados Recipe has two different salsa varieties. Several components can be made ahead of time and stored before assembly.
Ingredients for the Hash Browns
- 2-3 large russet potatoes or sweet potatoes scrubbed and peeled
- 2 tsp salt
- Fresh cracked black pepper
- 1 tbsp olive oil
- 1 tbsp potato starch or rice flour
- 1/4 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried minced onion
- 1 tsp dried parsley
- 1 tsp dried chives
Ingredients for the Salsa Verde & Salsa Roja
- 1 lbs tomatillos husked removed and rinsed
- 10-12 cloves garlic unpeeled
- 1 poblano/anaheim chili pepper
- 1/2 large yellow onion ~softball size
- 2 dried guajillo chili
- 2 dried California or New Mexico Chile
- 1 cup hot water
- Juice of 1 lime
- 1 cup cilantro roughly chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin seeds
- 2 tsp oregano preferably Mexican oregano
- 1-2 tsp honey optional
To Assemble the Dish
- 1/2 cup hashbrowns recipe below
- 2 large eggs
- Fat of choice olive oil, avocado oil, ghee, etc
- 2-3 tbsp salsa verde recipe below
- 2-3 tbsp salsa roja recipe below
- 1 handful fresh cilantro chopped
- 1 Small to medium avocado sliced
- Fresh grated grass-fed chedder or goat/sheep’s milk feta optional if you do dairy
To Make the Hashbrowns:
If using russet potatoes: in a medium/large sauce pan, place the peeled potatoes in the pan and top with cold water. Add enough cold water to just cover the tops of the potatoes. Bring to a boil over medium high heat. Once water starts to boil, set a timer for 6 minutes. Check potatoes using a fork, they should be able to be pierced easily but not soft enough to be pierced all the way through. Drain and cool before grating into a large mixing bowl, squeeze as much liquid out of them as possible. If using sweet potatoes, grate the peeled potatoes into a large mixing bowl. Squeeze as much liquid out of them as possible.
Add the oil, toss to coat. Add the potato starch/rice flour. Toss to coat. Then add the salt and pepper and the remaining seasonings.
Toss to combine the seasonings with the potatoes. It might be clumpy but just try to break up the potatoes to make sure everything is seasoned.
In a flat bottom pan (I used an 8×8 inch lined with foil/parchment paper) or food storage container, add the grated potatoes. Using a spoon/spatula, press down and flatten the potatoes into an even layer.
Let it cool completely (overnight preferred) in the fridge. When ready to cook, remove a slice from the pan and reshape using your hands. Just sort of squish it into a shape you want. Pan fry over medium heat until both sides of golden brown and delicious.
They keep in the fridge for a week until ready to use. They also freeze well!
To Make the Salsas:
Place tomatillos, pablano/Anaheim chili pepper, and onions on a baking tray. Drizzle with a little olive oil. Broil for 10 minutes. In the meantime, toast the unpeeled garlic in a pan over medium high heat until browned and skin starts to peel away. Remove from pan and set aside. Using the same pan, toast the cumin seeds and dried oregano until fragrant (about 2-3 minutes), remove from pan and set aside. After 10 minutes, check on tomatillos, flip and broil for additional 5-10 minutes. Meanwhile, remove the stem and seeds from the dried chili. Toast until they start to blacken. Remove from heat and place the dried chili in a bowl, add the hot water and allow to rehydrate for no more than 30 minutes.
Remove the tomatillos, peppers and onion from the oven and allow to cool slightly. Peel the garlic cloves. In a food processor/blender, add the ½ the tomatillos, pepper and ½ the onions along with about 5-6 cloves of toasted garlic. Add ½ cup cilantro, juice of ½ lime, and the ½ of all the seasonings. Pulse until combined. Taste, season with more salt and pepper if needed. Stir in honey if it’s too tart.
Store in an airtight container in the fridge for up to a week.
Using the same food processor/blender (you dont have to clean in in between), add the remaining half of the tomatillos, onions, and the rehydrated guajillo and California/New Mexico chilies. Add 4 tbsp of the pepper water (water that was used to rehydrate the dried chilies) along with the juice of ½ of lime, ½ cup cilantro, and the remaining ½ of the seasonings. Pulse until combined. Taste, season with more salt and pepper if needed. Stir in honey if it’s too tart.
To Assemble the Dish:
Heat fat of choice in a heavy bottom pan or cast iron skillet over medium high heat. Add ½ cup of hashbrowns to the pan and flatten using a spatula. Fry both sides for 3-4 minutes or until golden brown and delicious. Remove from pan.
Prepare sunny side up eggs. Cook eggs for 1-2 minutes over medium heat until whites are set and opaque. Gently remove from skillet.
Place cooked hashbrowns on plates. Place 2 eggs on top of the hashbrowns. On one egg, ladle 2-3 tablespoons of the red salsa. Ladle 2-3 tablespoons of salsa verde on the other egg. Sprinkle eggs with equal amounts of cilantro and cheese (optional). Garnish with avocado slices or guacamole, if desired.
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