The cheese is very un-Mexican, aged asiago.
The potato is shredded and par-boiled in the microwave before being fried in butter on low.
The pork chile was made previously and frozen.
The eggs are scrambled the French way, on low, with butter, and turned constantly until they solidify then jolted cold with sour cream to put an end to the business.
Not really cold, but off the heat and cold enough to stop cooking with the heat of the pan disabled.
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