Easy to prepare, vegan, and perfect as a side dish all day, not only for breakfast! Crispy potatoes are added to a delicious mixture of onion, garlic, tomato, jalapenos, chili powder, and cumin. Once you are ready to serve your papas a la Mexicana, sprinkle some fresh cilantro over them and enjoy!
Whether you are looking for a new breakfast burrito filling, an addition to your tapas selection, or a side dish to your grilled protein, these Mexican potatoes are the ones you should be preparing!
I love to serve papas with chorizo scrambled eggs for breakfast, next to a mixed salad with feta and avocado for lunch, and with a yummy falafel burger for dinner. They use spices similar to roasted Mexican potatoes but are a tiny step above, I think!
These Mexican-style potatoes are easy to prepare, as they are boiled before being fried. This means, that when they are in the olive oil, you can cook them only until they are golden brown to your liking - without having to wait for them to be cooked!
The tomato and onion sauce is prepared separately, with the Mexican spices and peppers elevating every bite!
Did I mention that these easy breakfast potatoes are vegan? Just like our delicious Turkish potato salad. Now, you have great ideas for the next get-together!
💎 Why This Recipe Works
- These breakfast potatoes offer a comforting balance of spice and crunch, perfect for any meal or occasion. And if you are looking for a second option, smothered potatoes and country potatoes are the way to go!
- Simple ingredients and easy steps make this dish approachable, even for novice cooks! Just like our garlic Parmesan smashed potatoes, ranch potatoes, and mashed potatoes with cottage cheese!
- Vegan-friendly yet versatile, these potatoes pair beautifully with a variety of dishes and dietary preferences.
🛒 Ingredients
- Potatoes: Most potatoes will work, however, red, Russet potatoes, or Yukon Gold potatoes are commonly used. I like boiling and cooling them before frying them to get a crispy exterior. I didn't try this with sweet potatoes, so I can't comment yet!
- Tomato: Fresh Roma tomatoes are commonly used, however, as long as you have red, fresh, juicy tomatoes, they will work just fine. You can use cherry tomatoes too.
- Chiles: I used Jalapenos, however, you can use serrano peppers too.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Chili Powder: I like using paprika or red chili powder. For a smoky flavor, try using a little smoked paprika instead!
- Onions: White or yellow onions are typically used. I like to add color to my dishes, so opted for red onion instead!
- Oil: Choose a vegetable oil that works well with the dish you will be serving your breakfast potatoes. Great options for a neutral taste are sunflower, vegetable, or canola oil. I like to use olive oil, as it brings its flavor to the dish.
- Bell Peppers: Diced green or red bell peppers can be added for extra color and sweetness.
- Cheese: Sometimes Mexican-style breakfast potatoes are topped with crumbled queso fresco, sour cream, or grated cheese like cheddar or Monterey Jack. Yummy in breakfast tacos!
- Chorizo: Adding cooked Mexican chorizo (a type of spicy sausage) is a common variation that gives the dish a richer, meatier flavor.
- Eggs: Scrambled or fried eggs are sometimes served on top or mixed into the potatoes for a more filling breakfast.
👩🏻🍳 How to Make Mexican Breakfast Potatoes
- Boil and fry peeled, chopped potatoes. [Picture 1]
- Sautee diced onion and garlic. [Picture 2]
- Add tomatoes and peppers and cook until soft. [Picture 3]
- Add the Mexican spices and seasoning. [Picture 4]
- Mix the fried potatoes with the sauce. [Picture 5]
- Serve with some cilantro on top! [Picture 6]
🙋♀️ People Also Ask [FAQs]
To prevent soggy potatoes, parboil them first, thoroughly cool and dry, and then fry in a hot, well-oiled pan. Avoid overcrowding the pan and turn occasionally for even crisping.
Yes, you can use frozen or canned potatoes, but fresh is preferred for better texture. If using frozen, thaw and dry them before cooking. For canned, drain and rinse thoroughly, then pat dry to avoid excess moisture.
Store the potatoes in an airtight container in the refrigerator for up to 3 days. To reheat them, spread them on a baking sheet and warm them in a preheated oven at 375°F (190°C) for 10-15 minutes, or reheat them in a hot pan with a little oil to restore their crispiness. I don't recommend freezing this dish.
💡 Pro Tips
- Use Duck Fat or Lard: If you are not looking to make this part of a vegetarian or vegan meal, fry the potatoes in duck fat or lard instead of vegetable oil. It will add authentic Mexican flavor and extra crispiness!
- Use a Splash of Tequila: Deglaze the pan with a splash of tequila before adding the potatoes. The alcohol will cook off, leaving a subtle, smoky flavor that completes the dish!
- Big Batch: If you plan to multiply this recipe for a large gathering, you can also deep fry the potatoes. This way you can move faster onto the next steps.
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Mexican Breakfast Potatoes
Ingredients
- 500 g Potatoes
- 2 tablespoon Olive Oil
- 1 Onion Diced
- 3 Garlic Cloves Peeled and Roughly Chopped
- ½ Tomato Chopped
- 3 Jalapeno or Serrano Peppers Washed, Deseeded, and Sliced
- 1 teaspoon Chili Powder or Paprika
- ½ teaspoon Cumin Powder
- 2 tablespoon Fresh Cilantro Chopped
- Salt and Pepper to Taste
Instructions
Boil the Potatoes
- Peel and cut the potatoes into uniform cubes, about 1-inch in size.
- Place the cubed potatoes in a large saucepan, cover them with cold water, and add 1-2 teaspoons of salt. Bring the water to a gentle boil over medium-high heat.
- As soon as the water boils, reduce the heat to a simmer and cook the potatoes for 6-8 minutes, or until they are about 75% cooked.
- Drain the potatoes and leave them in the colander or strainer to cool down for at least 30-45 minutes. This will allow them to cook a little more and dry up at the same time, ensuring a crispy exterior and a fluffy interior.
Fry the Potatoes
- In a frying pan, add the olive oil and heat it up on medium heat.
- Once hot, add the potatoes and fry them on all sides, until golden brown. Do not mix the potatoes constantly, but allow them to fry on a side for 3-4 minutes, before turning them. This will ensure they remain intact and have a consistent color.
- Once the potatoes are fried to your liking, remove them from the pan and set them aside.
Prepare the Mexican Breakfast Potatoes
- If required, add more oil to the frying pan and heat it up on low-medium heat.
- Once warm, add the diced onions and roughly chopped garlic to the pan, together with a little salt and black pepper.
- Sautee the ingredients until the onions turn soft and translucent, and the garlic is cooked. This will take about 4-5 minutes.
- Next, add the diced tomatoes and sliced chile peppers to the pan. Sautee these until the tomatoes become soft. This will take about 3-4 minutes.
- Now, add the cumin and chili powder to the pan. Mix well and allow the spices to cook for 1-2 minutes.
- Finally, add the potatoes to the pan and mix well, ensuring each cube is covered with spices. Taste for seasoning and adjust if needed.
- Serve your Mexican breakfast potatoes with a sprinkle of fresh cilantro (and a little lime juice!) on top and enjoy while still hot!
Notes
- Storing and Reheating: Store the potatoes in an airtight container in the refrigerator for up to 3 days. To reheat them, spread them on a baking sheet and warm them in a preheated oven at 375°F (190°C) for 10-15 minutes, or reheat them in a hot pan with a little oil to restore their crispiness. I don't recommend freezing this dish.
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