SW recipe: Huevos rancheros and potato cakes

Serves 4
Ready in 1 hour 10 minutes


1 red onion, finely sliced

3 tbsp red wine vinegar

1 cucumber, deseeded and finely chopped

250g cherry tomatoes, quartered

1 green chilli, deseeded and finely chopped

4 spring onions, finely sliced

800g floury potatoes, such as Maris Piper or King Edward, peeled and coarsely grated

6 medium eggs, 2 beaten

Low-calorie cooking spray

20g fresh chives, finely sliced, reserving some to serve

400g can black beans, drained and rinsed

Lime wedges, to serve


1 Put the onion in a small bowl with the vinegar and a good pinch of salt. Toss well, then set aside for 1 hour, stirring occasionally, until the onions are floppy and pink. Preheat your oven to 200°C/fan 180°C/gas 6.

2 Put the cucumber, tomatoes, chilli and spring onions in a bowl. Season well and set aside.

3 To make the potato cakes, put the potatoes in a clean tea towel over the sink and squeeze hard to get rid of the excess liquid. Transfer to a large bowl, then stir through just enough beaten egg to bind the potato together (you may have some egg left over). Add some freshly ground black pepper.

4 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Put a quarter of the potato mixture in the pan and spread into a thin pancake, about 15cm wide. Cook for 4 minutes, or until golden underneath, then carefully flip and repeat on the other side. Transfer to a plate and repeat until you have 4 potato cakes. Put them directly on the rack in the middle of the oven and bake for 10 minutes until the edges are very crisp. If you’re not ready to serve, reduce the oven to low to keep them warm.

5 Stir the chives through the cucumber and tomato salsa. Gently squeeze the onions to remove any excess liquid.

6 Respray the frying pan with low-calorie cooking spray and return to a medium-high heat, then fry the eggs to your liking. Put a potato cake on each plate and divide over the black beans and salsa. Top each with a fried egg and the onions, and scatter over the reserved chives. Serve with the lime wedges for squeezing over.


Ultimate Slimming Tips!

Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

Slimming Tip 2 – Fill up on Super Slimming Foods 
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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