2-3large russet potatoes or sweet potatoesscrubbed and peeled
Fresh cracked black pepper
1tbsppotato starch or rice flour
1tspdried minced onion
Ingredients for the Salsa Verde & Salsa Roja
1lbstomatilloshusked removed and rinsed
1poblano/anaheim chili pepper
1/2large yellow onion~softball size
2dried guajillo chili
2dried California or New Mexico Chile
Juice of 1 lime
2tsporeganopreferably Mexican oregano
To Assemble the Dish
Fat of choiceolive oil, avocado oil, ghee, etc
2-3tbspsalsa verderecipe below
2-3tbspsalsa rojarecipe below
1Small to mediumavocadosliced
Fresh grated grass-fed chedder or goat/sheep’s milk fetaoptional 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.
Huevos Divorciados Recipe
Amount Per Serving
Calories 1327Calories from Fat 279
% Daily Value*
Saturated Fat 6g30%
Vitamin A 9345IU187%
Vitamin C 387.3mg469%
* Percent Daily Values are based on a 2000 calorie diet.