Buffalo Huevos Skillet Platter | McCormick For Chefs®

Home-fried potatoes layered with eggs, cheese, a Frank's Buffalo pico de gallo, and French's Crispy Jalapeños.

Ingredients

Servings

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.

CHEF’s TIP!

Substitute any available style of fried potatoes for this skillet.

Recipe type: Breakfast and Brunch

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