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Rancher’s Style Egg Scramble

  • Serves 6.


  • 2 cups chopped tomatoes
  • 2 teaspoons garlic, mashed
  • 1 small dried arbol chili
  • 6 Tablespoons olive oil
  • 2 large potatoes, shredded (hash-brown style) and drained well on paper towels
  • 1/2 onion, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed dried oregano
  • 6 small corn tortillas
  • 6 eggs
  • Butter to fry eggs


Purée tomatoes, garlic, and dried chili in blender until smooth. Heat two tablespoons oil in medium saucepan and brown shredded potatoes until crisp, then remove from pan. Sauté onions for two minutes. Strain puréed tomato sauce into pan with onion. Season with salt and oregano. Cook over medium heat three to four minutes. Turn heat down to lowest simmer until ready to put on plate.

Fry tortillas in remaining oil and drain. Place a tortilla on each plate. Divide potatoes evenly on each tortilla. Fry eggs in butter over easy and place one on each tortilla. Serve tomato sauce over each.

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