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Ingredients
US|METRIC
1 SERVINGS
- 3 russet potatoes (large, or sweet potatoes scrubbed and peeled)
- 2 tsp. salt
- fresh cracked black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. potato starch flour (or rice flour)
- 1/4 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried minced onion
- 1 tsp. dried parsley
- 1 tsp. dried chives
- 1 lb. tomatillos (husked removed and rinsed)
- 12 cloves garlic (unpeeled)
- 1 poblano (/anaheim chili pepper)
- 1/2 large yellow onion (~softball size)
- 2 dried guajillo chili
- 2 chile (dried California or New Mexico)
- 1 cup hot water
- 1 lime (juice of)
- 1 cup cilantro (roughly chopped)
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin seeds
- 2 tsp. oregano (preferably Mexican oregano)
- 2 tsp. honey (optional)
- 1/2 cup hashbrowns (recipe below)
- 2 large eggs
- fat (of choice olive oil, avocado oil, ghee, etc)
- 3 Tbsp. salsa verde (recipe below)
- 3 Tbsp. salsa (roja recipe below)
- 1 handful fresh cilantro (chopped)
- 1 medium avocado (Small to, sliced)
- cheddar (Fresh grated grass-fed, or goat/sheep’s milk feta optional if you do dairy)
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