ode to a weeknight dinner

Patatas Rancheras
4 servings

1 lb. red potatoes, washed and scrubbed (peeled if you want)
salt, pepper, cumin, onion powder, and garlic powder to taste
2 Tbsp. butter
4 eggs
1/4 c. salsa
1/4 c. shredded cheese
garnish: lettuce and tomato

Shred potatoes in food processor to make hash browns.  Squeeze out excess water and place in a bowl.  Add seasonings to taste (I found about 1/2 tsp. salt and 1-2 tsp. of the others was sufficient) and mix thoroughly with the shredded potatoes.
Heat butter in a large skillet until melted.  Pour in potatoes and press them down to the edges of the skillet to make a patty.  Cook on medium heat for 8-10 minutes or until they are brown on the bottom.  Cut the patty into four sections, and flip each section over to cook on the other side for an additional 8-10 minutes.  Remove from pan once the potatoes are soft, translucent, and crispy on both sides.
Using the same skillet (or another one, if you want to multitask), heat a little more butter or oil in the pan.  Gently crack the four eggs into the skillet and fry them over medium heat.  When the edges start to look a little set, turn them and cook to desired doneness.  Turn off heat and remove skillet from stove.  Sprinkle 1 Tbsp. cheese over each egg and cover skillet for 2-3 minutes.
On a plate, put one quarter-section of potatoes and top with a fried egg.  Layer with salsa, lettuce, and tomato. 

Oh, weeknight!  You leave me such little time
In which to feed this stomach of mine.
I get home from work, and OH!  I can't wait
To get something edible onto my plate.
I just have to scramble, with weakening defenses
That say EAT NOW or face consequences. 
So potatoes there are, and eggs a-plenty
Throw in some cheese - that's dinner in twenty.
Tomorrow's the same so I'll do what I can
To get food on the table for me and the man.

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