Description
These Mexican breakfast potatoes are crispy, flavorful, and packed with spices, onions, and peppers. Perfect as a side dish or a main breakfast option, they pair wonderfully with eggs, avocado, or tortillas. This easy recipe brings a spicy and savory twist to your morning meal!
Ingredients
• 4 medium potatoes (russet or Yukon gold), diced
• 2 tbsp olive oil
• ½ small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 jalapeño, finely chopped (optional, for heat)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• ¼ cup fresh cilantro, chopped
• Juice of ½ lime
• Crumbled queso fresco or shredded cheese (optional)
Instructions
1. Prepare the Potatoes: Boil the diced potatoes for 5-7 minutes until slightly tender but not falling apart. Drain and set aside.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers, and jalapeño. Sauté for 3-4 minutes until softened.
3. Cook the Potatoes: Add the parboiled potatoes to the skillet. Sprinkle with paprika, cumin, chili powder, salt, black pepper, and cayenne (if using). Cook for about 10-12 minutes, stirring occasionally, until crispy and golden brown.
4. Add Garlic & Finish: Stir in the minced garlic and cook for 1-2 more minutes. Remove from heat and drizzle with lime juice.
5. Garnish & Serve: Top with fresh cilantro and crumbled queso fresco or shredded cheese if desired. Serve hot with eggs, tortillas, or avocado slices.
Notes
• For extra crispiness, cook the potatoes in batches and avoid overcrowding the pan.
• Add protein by mixing in cooked chorizo or black beans.
• Make it a full meal by serving with fried or scrambled eggs and warm corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican breakfast potatoes, spicy potatoes, crispy skillet potatoes, huevos rancheros side dish, Mexican breakfast recipes