INGREDIENTS

INSTRUCTIONS

Here is a good recipe for potatos and chiles: I won't give exact
measurements because I "cook by the seat of my pants".  Take some
potatos, peel them, and slice them very thin - maybe 1/10".  Dice an
onion. Grate some cheese - sharp cheddar - bout a cup or two (I like
more) You'll need your favorite pepper. I use poblano, but remember  if
you use poblano, new mexes, etc you'll have to roast and peel them
first. These should be diced as well. Will need a few eggs - mixed up
a bit, but not whipped. Some bacon (cooked crisp) or ham is nice too.
Will need a bit of oil. Salt and pepper too.  Now do this: Coat the
bottom of a skillet with oil or butter.  Put a  layer of taters down on
top of the oil.  Follow with chiles, onion,  and bacon. Salt and
Pepper. Lay down another layer of taters, chiles,  etc. Put top on the
skillet and turn the heat on LOW - you want to  cook the taters slowly
to "fork tender. When taters are done, pour  egg mixture over this - in
a stream all over it. When egg has firmed  up, sprinkle cheese on top
and let it melt good. Now eat it!  I firmly belive this stuff will cure
a hang-over, but have no proof.  I guess I'll just have to keep
experimenting.  BTY, this goes good  with V8 juice laced with salt,
worchester sauce, and tobasco sauce.  Brent Jones
<jones@msuacad.morehead-st.edu>  CHILE-HEADS ARCHIVES  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 46.5mg
Sodium: 19mg
Potassium: 61.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.3g
Protein: 1.9g