We call them Potachos (short for Potato Nachos). Feel free to call them whatever you want. They won't mind.
I must admit that I invented this one tortilla chip-less morning as I was pondering the best way to get a fantastic batch of leftover salsa into my mouth by a means other than a spoon.
As it turned out to be really tasty (and easy) I thought I'd share the results with y'all. And I haven't yet verified it, but I feel sure that this would be perfect hangover food.
4 or 5 potatoes (cut into half inch square pieces)
Olive Oil (several glugs from the bottle)
1/8 t. Chipotle Chili Powder or any other chili powder (the stuff I used is there in the next picture- McCormick's)
Can of black beans (drained)
Eggs (3 or 4)
Your favorite salsa (Jimi's salsa is our personal favorite.)
-First mix the potatoes in a bowl with the oil, salt, pepper and chili powder. You want the potatoes to be all glisteny with the oil and well seasoned with the spices.
-Pour into a baking dish.
-Put in a 450 degree oven until the potatoes are well cooked and all brown and crispyish. It's a good idea to scrape the bottom once with a sturdy spatula.
-Remove from oven, and both carefully and quickly, break the eggs all over the potatoes, doing your best to keep the yolks intact, if you like runny eggs, which I do.
-Sprinkle the can of black beans over the eggs. (maintaining a heightened level of vigilance against the scorching hot sides of the pan.)
-Put back in the oven until the eggs are done to your liking.
-Remove from oven and sprinkle on the cheese. And the salsa.
Feel free to nacho these up to whatever level your arteries can handle.
Once I verify all the salsa ingredients with my good friend Jimi, I'll share the recipe here. (She did make it in my kitchen, so I should have been paying attention, but I hadn't yet tasted its awesomeness, so I had no idea I should have been video taping its creation.)