Description
This Mexican potatoes breakfast recipe is a flavorful and crispy dish, perfect for starting your day with a spicy kick. Made with tender potatoes, vibrant bell peppers, and bold seasonings, this easy-to-make Mexican potatoes breakfast recipe pairs well with eggs, tortillas, and fresh toppings like salsa and avocado.
Ingredients
Scale
Main Ingredients:
- 4 medium Russet potatoes, diced
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder (optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
Optional Toppings:
- 1/4 cup shredded cheese
- 2 tbsp fresh cilantro, chopped
- 1 avocado, sliced
- 1/4 cup salsa
Instructions
Step 1: Prepare the Potatoes
- Wash and dice the potatoes into small cubes for even cooking.
- Soak the diced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry.
Step 2: Sauté the Vegetables
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add onions and bell peppers, and sauté for 3-4 minutes until they soften.
- Remove from the skillet and set aside.
Step 3: Cook the Potatoes
- Add 1 tbsp olive oil to the same skillet.
- Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until crispy and golden brown.
Step 4: Season and Combine
- Sprinkle paprika, cumin, chili powder, salt, and black pepper over the potatoes. Stir well to coat evenly.
- Add the sautéed onions and bell peppers back into the pan and stir to combine.
Step 5: Serve and Enjoy
- Remove from heat and top with cheese, cilantro, avocado, or salsa.
- Serve immediately with eggs, tortillas, or refried beans for a complete meal.
Notes
- For extra crispiness, avoid stirring the potatoes too often while cooking.
- For a smoky flavor, use smoked paprika instead of regular paprika.
- To make it spicier, add diced jalapeños or extra chili powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mexican