Fried potatoes and scrambled eggs with red and green enchilada sauce make a tasty breakfast or dinner casserole. You can find mild or medium Hatch brand chile sauces at most supermarkets.
This recipe was created for Idaho Potato by Chef David Wooley of CD Culinary Approach.
Chef Wooley began his career at his father’s Italian restaurant and then cooked at various locations throughout high school. He apprenticed at one the best, Disneyworld’s Chef Apprentice Program, then worked at a number of Disney’s four- and five star restaurants.
He then moved to La Venezia Café as opening sous chef and contributed several of his dessert recipes to the restaurant’s book, The Coffee and Tea Lover’s Cookbook. Wooley spent several years as Corporate Executive Chef for Red Robin Gourmet Burgers, perfecting current menu items, as well as creating new menu sensations. He currently owns CD Culinary Approach, a consulting company that works with a variety of clients developing menu concepts, sourcing product and rolling out new menus.