Best Mexican Potato Breakfast Recipes

MEXICAN BREAKFAST POTATO BAKE

Steps:

• Preheat oven to 350F with rack on lower middle position.
• Reserve 1/2 cup of the cheese and set it aside. In a large bowl, combine all remaining ingredients and stir to incorporate well. Transfer to a greased 9x13 baking dish. Top evenly with reserved 1/2 cup cheese. Bake uncovered for 1 hour or until cheese is bubbly and top is golden brown (if top starts browning too quickly, cover loosely with foil.) Garnish as desired. Serve while warm, with extra salsa if desired.

CHORIZO-POTATO BREAKFAST BURRITOS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

MEXICAN-STYLE BREAKFAST POTATOES RECIPE

Steps:

• Cut potatoes into 1-inch cubes. In a large pot, bring water to a boil and season with 1 tsp of salt. Gently drop the cubed potatoes into the boiling water. Boil for about 10 minutes, or until you can stick a fork in easily but it still hold its shape. Drain off excess water and let potatoes dry and cool.
• In a pan, cook bacon for about 3 minutes on each side, or until browned and crispy. Let cool and chop into bite-size pieces.
• Heat 1 1/2 tbsp of olive oil and melt 2 tbsp of unsalted butter over medium high heat in a large pan. Once the melted butter starts bubbling, add in the potatoes and spread them out flat on the pan. Season with salt and pepper to taste. Let cook and brown for about 3-4 minutes, then turn the potatoes and let brown for another 3-4 minutes. Repeat by continuously turning the potatoes until all sides are golden brown and crispy, about 20 to 30 minutes. Add about 1/2 tbsp of butter every 8-10 minutes if the potatoes look dry to avoid them from burning and crisp up faster. Remove from heat.
• In a large pan, heat 1 1/2 tbsp of olive oil over medium high heat. Add the garlic, onions, and jalapeno and stiry fry until tender and fragrant, about 2 minutes. Add in the potatoes, bacon, and the grape tomatoes into the pan and mix well. Serve with sour cream and top with cilantro and jalapeno peppers.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

MEXICAN POTATOES

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

MEXICAN BREAKFAST POTATOES

Steps:

• Combine ingredients; spoon into large skillet sprayed with cooking spray.
• Cook on medium heat 18 to 20 min. or until potato mixture is heated through and golden brown, stirring frequently.