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mexican potatoes breakfast recipe

Mexican Potatoes Breakfast

This Mexican Potatoes Breakfast Recipe is a hearty and flavorful dish perfect for breakfast or brunch. Loaded with crispy potatoes, colorful bell peppers, onions, and seasoned with zesty spices, it's a nutritious and satisfying meal. Whether you enjoy it with eggs, avocado, or salsa, this simple recipe will bring the flavors of Mexico right to your table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium-sized potatoes peeled and diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small onion finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)
  • Optional: avocado slices salsa, or fried eggs for topping

Equipment

  • Large Skillet or Frying Pan (for cooking the potatoes and vegetables)
  • Knife (for chopping the potatoes, bell peppers, and onion)
  • Cutting Board (for chopping the ingredients)
  • Spatula or Wooden Spoon (for stirring the potatoes and vegetables)
  • Measuring Spoons (for measuring the spices)
  • Serving Plates (for plating the finished dish)
  • Optional: Frying Pan (if you want to fry eggs for topping)

Method
 

  1. Prepare the Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they begin to brown and become tender (about 10-12 minutes).
  2. Add Vegetables: Add the chopped bell peppers and onions to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened and the potatoes are crispy.
  3. Season the Potatoes: Sprinkle the chili powder, cumin, paprika, salt, and pepper over the mixture. Stir to evenly coat the vegetables and potatoes with the spices. Cook for an additional 2 minutes, allowing the flavors to blend.
  4. Serve: Once everything is cooked and golden brown, transfer to serving plates. Garnish with fresh cilantro and serve with your choice of toppings like avocado, salsa, or a fried egg on top.

Notes

  • For extra flavor, you can top the Mexican potatoes with a dollop of sour cream or sprinkle with shredded cheese.
  • If you want a spicier version, add diced jalapeños or a few dashes of hot sauce to the skillet.
  • You can make the recipe ahead of time and store the potatoes in the fridge for up to 3 days. Reheat in a skillet before serving.
mexican potatoes breakfast recipe
mexican potatoes breakfast recipe