Home-fried potatoes layered with eggs, cheese, a Frank's Buffalo pico de gallo, and French's Crispy Jalapeños. Ingredients Servings 4 8 24 48 80 100 Buffalo Pico de Gallo | Serves 4 3/4 cup Plum Tomatoes, seeded, 1/4" dice 1/4 cup Red Onion, 1/8" dice 2 tbsp Franks ® Original Buffalo Wings Sauce 1 1/2 tbsp Poblano Pepper, minced 2 tsps Garlic, minced 2 tsp Lime Juice, fresh Huevos Breakfast Skillet | Serves 4 6 cups Potatoes, peeled, 1/2" dice 1 cup Cheddar Jack Cheese, shredded 8 each Eggs 1 cup Buffalo Pico de Gallo 2 tbsps Franks ® Original Buffalo Wings Sauce 1 cup Frenchs ® Crispy Jalapeños 4 tsp Cilantro, roughly chopped 4 each Lime Wedge Procedure Buffalo Pico de Gallo In a bowl combine diced tomatoes, red onion, Buffalo wings sauce, poblano, garlic, and lime juice. Mix until ingredients are evenly distributed. Hold refrigerated for service.
Service Set fryer to 350°F. For each serving, fry 1 1/2 cups of diced potatoes until golden brown and crisp. Drain. Plate on a small iron skillet or service plate.
In a sauté pan, cook 2 eggs as ordered. Top potatoes with 1/4 cup cheese, eggs, and 1/4 cup of Buffalo Pico de Gallo.
Finish with a drizzle of 1 1/2 teaspoons of Buffalo wings sauce, 1/4 cup of crispy jalapenos, 1 teaspoon cilantro, and a lime wedge. Serve hot. CHEFís TIP!
Substitute any available style of fried potatoes for this skillet.
Recipe type: Breakfast and Brunch