Best Costa Rican Breakfast Potatoes Recipes

Gallitos De Papa from Costa Rica image

Provided by alijen

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes
2 garlic cloves, chopped finely
3 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon paprika (if you can find it) or 1 teaspoon ground annatto seed (if you can find it)
4 corn tortillas
2 teaspoons chopped coriander, if desired, as garnish

Steps:

Peel potatoes and dice into small pieces.
Sauté the finely chopped garlic in the oil and add some salt, about 1 teaspoon.
Add the potatoes, sugar, and paprika.
Cover the pan and cook on low heat, about 20 minutes, adding water as needed to prevent the potatoes from sticking.
Remove and serve on the corn tortillas, which you can warm in the oven on a cookie sheet at 200°F.
Garnish, to taste, with chopped coriander, salt, and pepper.
Also, a little sour cream or salsa is often served as an accompaniment.

Nutrition Facts : Calories 363.5, Fat 11.2, SaturatedFat 1.5, Sodium 28.1, Carbohydrate 60.9, Fiber 7.8, Sugar 3.5, Protein 7.1

Costa Rican Breakfast Potatoes image

Provided by Vickie Parks

Time 25m

Number Of Ingredients 12

4 small potatoes, cubed
2 Tbsp olive oil
4 clove garlic, crushed
1/2 costa rican habanero chile pepper, minced
1 tsp smoky paprika
1 tsp granulated sugar
1 tsp salt
2 Tbsp fresh chopped cilantro, for garnish
FOR SERVING (OPTIONAL):
corn tortillas
sour cream
salsa

Steps:

1. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 or 2 minutes).
2. Add potatoes, habanero chile, paprika, sugar and salt. Cover skillet, and cook for 15 to 20 minutes (stirring occasionally) or until potatoes are tender and cooked through. Sprinkle chopped cilantro on top.
3. Serve in corn tortillas and, if desired, top with a dollop of sour cream or salsa.

Costa Rican Breakfast Bowl (Gallo Pinto) image

Provided by Darshana Thacker

Number Of Ingredients 12

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges

Steps:

Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if youre using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.