Peel the two potatoes and place in a pot of boiling water. Boil until the potatoes are soft, but not falling apart if poked by a fork... about 10 minutes. Remove from water and allow to cool in the fridge.
Cook the rice according to the instructions on the box/bag.
In a separate bowl, mix together chopped red onions, roma tomatoes, parsley, olive oil, and vinegar. Set aside.
In a separate bowl, combine ground meat with garlic powder, paprika, salt, cumin, and black pepper.
In a frying pan, pour enough oil to make a layer across the pan about 1/4 of an inch thick. Heat the oil until hot enough to fry. I usually test the oil by placing the end of a wooden chopstick in the oil. If bubbles form around the chopstick wood within 3-5 seconds, the oil is hot enough to fry with.
While the oil is heating up, crack two eggs into a small bowl and whisk. Pour the bread crumbs into a separate bowl.
Form the raw, seasoned meat into four thin patties. Dip the patties in the whisked egg, then dip them in the breading. Use a rolling pin to roll the meat patties as flat as possible. Finally, place the patties in the oil and fry until cooked through, about 2-3 minutes on each side.
Next, remove the potatoes from the fridge. Slice into thin rounds and fry these potatoes in the oil as well, until they begin to brown. About 5-6 minutes on each side (more or less to fit your preference).
Finally, heat a frying pan and cook the remaining four eggs over-easy so that the whites are cooked through, but the yolk is runny.
To assemble the platter, form a bed of rice at the bottom. Place the fried patties on top of the rice. Next, lay the fried potatoes around the plate. Spoon the salsa over the top of the rice and potatoes. Finally, place the fried eggs on top. This can be done on four individual platters or one large one.
Enjoy the meal! And leave a comment on this page letting me know how you liked it.