Best 4 Mexican Potato Breakfast Recipes

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Hola! Get ready to spice up your breakfast routine with a culinary journey to Mexico. Our Mexican potato breakfast extravaganza features a delectable spread of recipes that will tantalize your taste buds and transport you to the vibrant streets of Mexico. From the classic and comforting Huevos Rancheros to the hearty and flavorful Breakfast Burritos, each dish is a fiesta of flavors and textures, guaranteed to kick-start your day with a south-of-the-border flair. So, put on your apron, gather your ingredients, and let's embark on this delicious adventure. ¡Buen provecho!

Let's cook with our recipes!

MEXICAN BREAKFAST POTATO BAKE



Mexican Breakfast Potato Bake image

Mexican flavors and brunch join forces in this delicious Mexican Breakfast Potato Bake. It's super easy, feeds a hungry crowd, and is bound to become a favorite.

Provided by Chew Out Loud

Categories     Breakfast     brunch

Time 1h15m

Number Of Ingredients 11

1 lb chorizo (cooked and crumbled (Mexican spicy sausage, no casings))
30 oz plain hash browns (frozen or refrigerated)
1 1/2 cup Mexican blend or taco blend shredded cheese (cheddar jack, if you can't find those)
2 cups chunky salsa (don't drain)
12 large eggs (lightly beaten)
1 1/2 tsp table salt
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp freshly ground black pepper
Optional Garnish: thinly sliced green onions (chopped tomatoes, and extra salsa to serve)

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



Mexican-Style Breakfast Potatoes Recipe image

Provided by coupleeatsfood

Categories     Breakfast

Time 50m

Number Of Ingredients 11

4 russet potatoes (peeled, cubed)
6 strips bacon
1 small yellow onion
3 cloves garlic
1 jalapeno (de-seeded, chopped)
1 cup grape tomatoes (halved)
1/3 cup cilantro
1 1/2 tbsp olive oil
3 1/2 tbsp butter (unsalted)
jalapeno (topping)
cilantro (topping)

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)



Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

MEXICAN BREAKFAST POTATOES



Mexican Breakfast Potatoes image

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

1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes
1/4 cup chopped onions
1/4 cup chopped red peppers
1/4 cup drained canned green chiles
1 Tbsp. olive oil
1 Tbsp. GREY POUPON Dijon Mustard
1-1/4 tsp. ground cumin
1 tsp. ground black pepper
1/2 tsp. ground red pepper (cayenne)

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

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • Don't overcrowd the pan when cooking the potatoes. This will prevent them from cooking evenly.
  • Be careful not to overcook the potatoes. They should be tender, but still have a slight bite to them.
  • Feel free to adjust the amount of spices used in the recipe to suit your taste.
  • Serve the potatoes immediately, while they are hot and crispy.

Conclusion:

Mexican potato breakfast is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of savory flavors and crispy texture, this dish is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give Mexican potato breakfast a try. You won't be disappointed!

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