These a la Mexicana style Breakfast Potatoes are a warm and cozy papas favorite. We love cooking a big pot of them when making a few different breakfast options, usually on the weekends. I love that any leftovers can be flipped for next day dinner. Let’s cook these tasty papas!
I’m going to share my technique to you for making this large batch of papas. Any extra butter and oil you add for richer flavor is on you though!
Why You Should Try This Recipe
I ride for las potatoes! I wouldn’t suggest you to eat something I don’t consume myself. They are wildly accessible, inexpensive, and not ever not good. I don’t treat them as a filler food, papas are a dang treat!
I use a russet when cooking this breakfast dish, unless it’s a special and very specific request or my internal self, which have a thing for gold potatoes once in a while.
Side thought: Gold potato do require a longer cook time (maybe about 5-7 minutes extra, depending on how thickly diced), keep this in mind.
You’ll love them on the days you’re not feeling like crispy hash brown, or simple breakfast potatoes.
Ingredients
Grocery Quick List: papas, garlic, onion, tomato, serrano (or jalapeno), butter/oil, and optional seasoning.
- Potatoes
- Tomato
- Onion
- Garlic, fresh or powder are both good in this!
- Jalapeño
- Butter
- Oil
- Salt and pepper
Ingredient Notes / Variations
- Papa types – There are many potato types to choose from, but Russet, Red, and Yukon gold are usually the most often available. All can be used when making tasty breakfast papas.
- Butter – is used in making this but it is also optional. Used minimally for a hint of richness.
- If you’re looking for less indulgent, skip the butter and it’ll still be a comforting treat / dish.
- a la Mexicana style – onion, jalapeno or serrano, and tomato!
- for zero spice, use 1/4 of a fresh green bell pepper to give you the green you need to mirror the look if you’d like.
- Garlic – fresh garlic that is minced is always favored but powdered is also an option if it’s all out. Vendor shortages do happen, we got you!
- use 1-teaspoon of ground garlic if no fresh is available.
Step-By-Step Instructions
How To Make [Papas Mexicana]
- Prep and dice all vegetables in recipe.
- Saute the garlic in hot oil before adding papas.
- Salt potatoes, let cook for 5 minutes before adding all remaining veggies.
- Add all the a la mexicana style components and cover with a lid on medium low for the next 18-25 minutes.
- Add pepper, give a gentle toss with a pan safe spoon, sample, and enjoy!
A printer-friendly recipe card with instructions is available at the bottom of this post.
Ready to eat, or let em keep going on medium/low to crisp up!
Ways To Spice Up Papas Mexicana
Keep things juicy and make a fresh salsa or have made-ahead chili oil for more spice. These are top salsa recipe favorites by LQC readers.
- Salsa Ranchera
- Tomatillo Sauce
- Salsa Verde
Note from Erika: When I have my Jalapeno Salsa in the fridge, I don’t worry about using jalapeno in the recipe. As for cooking with spice, I avoid sprinkling dried chili powder over these because the serrano/jalapeno spice flavor still melds in, until completely cooked.
Foods To Eat With Papas Mexicana
Other easy dishes to enjoy with these breakfast potatoes:
- Nopales and Eggs
- Pancakes
- Crispy Bacon
- Chorizo with Eggs
This is just a few, get creative. They are great with any recalentado guisados too!
Ways To Flip Leftover [Papas mexicana]
These breakfast papas when leftover can definitely be flipped into more delicious meals in the days following. Here’s a few of our favorites.
- Crispy Potato Tacos
- Tacos de Canasta
- Fried Croquettes
- Vegetarian Sopes
I’ll update this list as I remember more meal ideas.
Pro Tips / Receta Notes
Recipe yield: about 7 cups of Mexican Style Breakfast papas.
Storage: Store breakfast potatoes in airtight container and store in refrigerator for up to 4-5 days.
Adding additional flavors to potatoes is easy. Sprinkle on your favorite powdered seasonings like onion, garlic, paprika in these easy breakfast potatoes.
Comforting Breakfast is Ready!
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Mexican Style Potatoes Recipe
DESCRIPTION
Equipment
- Large pan or skillet
- Pan safe spatula
- Vegetable peeler
- Knife
Ingredients
- 6 medium potatoes or use 5 medium.
- 2 cloves garlic rough chopped, minced, or sliced.
- 1 whole onion medium or large in size
- 2 whole roma tomato diced medium.
- 2 whole jalapeno pepper or serrano.
- 2 tbsp oil olive oil.
- 1 tbsp butter unsalted or salted.
- 1 tsp salt + pepper 1 tsp to start of each.
Instructions
To make Breakfast Papas Mexicanas
- To prep. Peel potatoes, rinse under cold water, and dry with a towel.
- Dice all vegetables: potato, onion, tomato, and spicy pepper, and mince the garlic. (Tip: The larger your potato size, the longer the cook time.)
- Heat large skillet on medium heat, add oil and let heat up for 2-3 minutes.
- Add garlic. Let the Garlic cook in the oil for 1 minute before adding potatoes and salt.
- With a spatula, mix potatoes into oil so all pieces are coated. Cover with lid and let cook for 5 minutes on medium/high heat.
- After 5 minutes have passed, add tomato and spicy pepper for final last 15 minutes of papas cook time.
- Turn stove off once cooked and enjoy with delicious ketchup, salsa, beans, platano frito, eggs, and more!
Notes
- Recipe yield – about 7 cups papas Mexicana.
- Storage – Taste best freshly cooked. Store breakfast potatoes in airtight container and store in refrigerator for up to 4-5 days.
- Additional options for green diced peppers are prepped (ie. grilled, peeled and diced) poblano peppers, anaheim peppers, or Seasonal Hatch Green peppers. Chili strips known as Rajas are also a great spicy addition to these Mexican breakfast potatoes.
- Adding additional flavors to potatoes is easy. Sprinkle on your favorite powdered seasonings like garlic, pepper, smoked paprika in these easy breakfast potatoes.
For the full post with all details and recommendations please visit LatinasQueComen.com and search for Mexican Breakfast Potatoes. Thank you kindly for your support and shares of LQC Recipe Blog!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Pan Safe Spoon / Spatula
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