Gringo Migas

[williepete]

So easy, a Gringo can make it:

1. Go to your favorite watering hole and order more nachos than you can eat. Take the leftovers home and put them in the frig.

2. Wake up and take the congealed mass of goo out of the frig and place on a cutting board. With a large sharp knife, slice the blob into strips then turn and slice the strips into cubes. Continue dicing until you have a hash of soggy tortilla chips, meat, cheese and whatever else made it home last night.

3. Heat a large, nonstick skillet. Dump in the nacho hash and stir. Beat as many eggs as necessary for your desired egg-to-hash ratio. Add one dollop of yogurt or sour cream for every egg.

4. Pour the egg mixture over the hash and continue to stir until done.

Disfruta

 

[Ringel05]

It sounds like something only a gringo would make........

 

[williepete]

It sounds like something only a gringo would make........

So true. Abuela would run you out of her kitchen with a butcher knife for such heresy.

 

[HereWeGoAgain]

I remember a drunken night...okay early morning,after bar hopping and hitting IHop for some anti hangover grub and ordering the Migas.
A table full of brothers across the dinning room all of a sudden turned to be with murder in their eyes.
I'm sure most of you will understand the confusion....

 

[williepete]

Another version we're trying this morning with our leftover steak and shrimp nachos:

Place diced hash from the nachos in a casserole dish and pour in your egg mix. Top with shredded cheese. Bake at 350 degrees for about 20 minutes until firm. Let stand for another 10 minutes or so.

Gringo Migas Casserole.