Potato Rancheros

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With a feast of delicious flavors, these potato rancheros make a hearty side that is sure to complement any breakfast or brunch platter.

Preheat oven to 425°F.
In large bowl, toss together potatoes with 2 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Arrange potato slices on foil-lined baking sheet.
Bake for 12 to 15 minutes, then flip potatoes. Bake for 10 to 12 minutes or until potatoes are golden brown and tender. Cover to keep warm.
In large non-stick skillet set over medium heat, heat remaining 2 tbsp oil . In batches if needed, crack eggs into skillet. Cook for 3 to 5 minutes or until whites are mostly set. Add 2 tbsp water to skillet. Cover and cook for 1 minute or until egg whites are set and yolks are still running for sunny-side up eggs. (Alternatively, cook eggs to preferred doneness.)
Divide potatoes among 4 plates. Top with eggs. Serve with guacamole, salsa and sour cream.

1 lb Washington State Russet potatoes, scrubbed, cut into 1/4-inch slices (skins on)

1/4 cup olive oil, divided

1/2 tsp salt, divided

1/2 tsp black pepper, divided

8 eggs

1 cup guacamole

1 cup black bean and corn salsa

1 cup sour cream

Garnish rancheros also with finely chopped fresh cilantro, crumbled cotija or feta cheese, and lime wedges.