Description
A tasty and comforting Mexican potato breakfast that’s easy to make and packed with vibrant flavors.
Ingredients
- 6 medium potatoes (russet or gold)
- 2 tablespoons olive oil (for frying)
- 1 tablespoon butter (optional, for depth of flavor)
- 2 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 medium Roma tomatoes (diced)
- 2 jalapeño or serrano peppers (diced)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
Instructions
- Peel the potatoes and cut them into small cubes.
- Chop the onion and dice the tomatoes and peppers. Mince the garlic as well.
- Heat the olive oil in a large skillet over medium heat.
- Add the cubed potatoes to the skillet. Cook for about 10-15 minutes, stirring occasionally until they start to soften and brown.
- Add the butter (if using), garlic, and onion to the skillet. Stir well and cook for another 5 minutes until the onion is translucent.
- Add the diced tomatoes and diced peppers. Season with salt and black pepper. Cook for an additional 5-7 minutes until everything is heated through and the potatoes are fully cooked.
Notes
Serve hot and consider adding avocado slices, fresh cilantro, or cheese on top. Pairs well with scrambled eggs or refried beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican