Mexican Breakfast Potatoes 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.
MEXICAN CRISPY ROASTED POTATOES
These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)
Provided by Isabel Eats
Categories Side
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
- In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
- Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
- Sprinkle potatoes with cilantro, more salt if desired and serve.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 1452 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g
MEXICAN POTATOES
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
MEXICAN POTATOES
Steps:
- Preheat oven to 450°F.
- Mix all the spices in a small bowl.
- Cut potatoes into 1/2-inch square cubes. Transfer cubed potatoes to the large bowl, add olive oil and mix of spices. Gently toss to coat.
- Transfer potatoes to a baking sheet lined with parchment paper. Spread into a single layer.
- Bake in the preheated oven for 20-25 mins. Then, flip potato cubes and bake for additional 15 minutes or until crispy and brown.
MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into bite-size pieces and place in greased casserole dish.
- Melt butter. Stir in taco seasoning.
- Pour over the potatoes and stir to coat well.
- Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
- Stir -- bake 10 minutes longer.
- Brown and crumble beef; add onion and cook until soft -- then drain.
- Stir in salsa and chopped peppers.
- Pour over potatoes.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
MEXICAN BREAKFAST POTATOES
Breakfast time is a fiesta with the Mexican Breakfast Potatoes from My Food and Family. Diced green chilies give this dish south-of-the-border appeal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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MEXICAN POTATOES (PAPAS MEXICANA) - MEXICO IN MY …
From mexicoinmykitchen.com
4.6/5 (18)Total Time 25 minsCategory Basic RecipesCalories 265 per serving
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
POBLANO BREAKFAST POTATOES | MEXICAN PLEASE
From mexicanplease.com
5/5 (4)Total Time 50 minsServings 6Calories 147 per serving
- Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.)
- In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add 1/2 teaspoon of hot chili powder.
- Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
BREAKFAST TACOS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
4.6/5 (11)Total Time 35 minsCategory MainCalories 436 per serving
- Heat a large skillet over medium-high heat. Add olive oil and potatoes and cook for 15 minutes, stirring occasionally, until potatoes are cooked through and slightly crispy on the outside.
- Remove chorizo from casing and add to skillet. Break up the chorizo using your spatula and cook for 5 minutes.
- Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.
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MEXICAN POTATOES - ORGANIZE YOURSELF SKINNY
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MEXICAN BREAKFAST HASH - MAEBELLS
From maebells.com
5/5 (2)Category BreakfastCuisine MexicanTotal Time 40 mins
- Carefully slice the bacon into small pieces. Heat your skillet to medium heat and cook bacon until crisp, approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel.
- Toss the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil, coat well. Toss the potatoes in the spices until evenly coated.
- Add the potatoes to the skillet in an even layer. Fry the potatoes at least 5 minutes, without stirring. Stir occasionally and cook about 10 minutes until they are fork tender.
MEXICAN BREAKFAST BOWLS! - FEASTING AT HOME
From feastingathome.com
5/5 (5)Total Time 35 minsCategory BreakfastCalories 442 per serving
- Toss onion and sweet potato with the oil, season with salt, pepper and chili powder and roast on a parchment lined baking sheet in a 400F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
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From thedailymeal.com
4.5/5 (2)Category EntreesCuisine MexicanTotal Time 2 hrs
- Turn the heat to high and pour in the red chile puree to “fry” for a minute and then lower temperature to a simmer for 15 minutes.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP RECIPE ...
From oldelpaso.com
Servings 12Total Time 1 hr 15 minsCategory Bakes
- Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
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From kimscravings.com
4.4/5 (16)Total Time 30 minsCategory BreakfastCalories 304 per serving
- Spray a large skillet with cooking spray or grease with olive oil and heat over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
- To same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.
- Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking thhe eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
MEXICAN BREAKFAST RECIPES THAT AREN'T JUST BURRITOS
From greatist.com
Estimated Reading Time 6 mins
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- 10-minute huevos rancheros breakfast tostadas. Your weekday rancheros dreams just came true. These delicious and Instagrammable huevos rancheros take only 10 minutes to whip up, including the avocado-lime dressing, which you won’t want to skimp on.
- Huevos rancheros breakfast sandwich. We’re all about the multicultural life, and mixing a colorful Mexican banquet with a quaint English muffin is about as tasty and hearty as a culture clash gets.
- Tres leches overnight oats. This recipe may call for three different kinds of milk, but don’t let that intimidate you.
- Mexican stuffed sweet potatoes with eggs. We love stuffed sweet potatoes. Add a runny egg, taco seasoning, and a drizzle of avocado sauce and we may just have found our Prince Charming.
- Upside-down Mexican breakfast casserole with hash brown crust. There are so many good things about this recipe, we don’t know where to start.
- Migas. Migas is the most underrated Mexican breakfast of all time. And that’s migas, not Migos — no Versace over here.
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- Mexican chipotle sweet potato eggs Benedict. If you often skip eggs Benedict because you don’t eat bread or don’t appreciate the film work of Mr. Cumberbatch, try this sweet potato version on for size and prepare to change your opinion.
INSPIRALIZED: MEXICAN BREAKFAST BOWL WITH SPIRALIZED POTATOES
From inspiralized.com
Reviews 23Total Time 30 minsEstimated Reading Time 6 mins
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, paprika, chili powder, salt and pepper. Toss well to combine, cover, and cook for 7-10 minutes or until potatoes are cooked through, uncovering to toss every couple of minutes.
- While potato noodles cook, prepare the pico de gallo and avocado mash. Place all of the ingredients for the pico de gallo into a medium bowl and stir together. Set aside.
- In a medium bowl, add the black beans. Mash about half with the back of a fork. Add in the mashed avocado, and season with salt and pepper. Set aside.
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5/5 (22)Total Time 1 hr 15 minsServings 12
- Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
- Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
- Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
THE BEST MEXICAN CHORIZO EGG BAKE - BUCKET LIST TUMMY
From bucketlisttummy.com
- Heat olive oil in a large skillet over medium-high heat. Cook onions until softened, 5-10 minutes. Stir in chorizo and cook until meat is browned, about 5 more minutes. Season with garlic powder, paprika and salt.
- While chorizo is cooking, mix eggs, canned tomatoes, black beans, cheese and Greek yogurt in a medium bowl. Set aside.
- Spray the bottom of the 9x13 baking dish with cooking spray and cover with cubed potatoes. On top of potatoes, add the chorizo and onion mixture, and top with the egg and cheese mixture.
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