This is THE morning after dish, my saving grace after a liquid night out. So simple and so good, you may find yourself preparing it without the hangover.
- 1Add 1 tablespoon of olive oil and 1 tablespoon of butter to large skillet on medium-high heat. Add potaoes, onion and salt & pepper. Toss to coat and allow to cook for about 10 minutes or untill potatoes begin to soften. Add garlic, serrano, and ginger, toss, reduce heat to medium and cover until potaoes are cooked, about another 10-15 minutes.
- 2Remove lid, stir and crack eggs onto potatoes and then return lid. Cook until eggs are just set, 5-8 minutes.
- 3Serve with generous amounts to taste of both the chile sauce and the sour cream.
Member recipes are not tested by the CHOW food team.