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.

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.

MEXICAN EGG TACOS WITH POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
• Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
• Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
• Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

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.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
• Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
• Pour potato mixture into the casserole dish.
• Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
• Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.

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.