Mexican Potatoes Breakfast Recipe
This crispy and flavorful Mexican potatoes breakfast recipe is a hearty, spiced morning dish made with golden potatoes, peppers, onions, and bold spices. Serve with eggs, tortillas, or avocado for an irresistible start to your day!
Equipment
- Skillet or Cast Iron Pan
- Cutting Board
- Chef’s Knife
- Spatula
Ingredients
Main Ingredients
- 1.5 lbs potatoes diced (russet, red, or Yukon gold)
- 2 tbsp olive oil or avocado oil
- 1 onion diced
- 1 jalapeño or poblano pepper diced (seeded for less heat)
- 2 cloves garlic minced
Spices
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Optional Toppings
- fresh cilantro chopped
- avocado sliced or mashed
- queso fresco or cotija crumbled
- lime wedges for serving
Instructions
- Wash, peel (optional), and dice potatoes into small cubes. Soak in cold water for 15 minutes, then drain and pat dry.
- Heat oil in a large skillet over medium-high heat. Add potatoes in a single layer and let them cook undisturbed for 5 minutes to develop a crust.
- Stir and continue to cook for 10–15 more minutes, stirring occasionally, until crispy and golden on all sides.
- Add onion, pepper, and garlic to the skillet. Cook for 3–4 minutes until softened.
- Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 1–2 minutes until fragrant.
- Serve hot, topped with cilantro, avocado, queso fresco, and a squeeze of lime.
Notes
To make this dish vegan, skip cheese or use dairy-free cheese. For added protein, serve with eggs or black beans. You can also add chorizo, bacon, or tofu for variations.