1 lb. red potatoes, washed and scrubbed (peeled if you want)
salt, pepper, cumin, onion powder, and garlic powder to taste
2 Tbsp. butter
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.