Mexican Breakfast Potatoes
A flavorful and hearty breakfast dish featuring crispy potatoes, bell peppers, onions, and bold Mexican spices. Perfect for a family brunch or meal prep!
Ingredients
- 4 medium russet or Yukon gold potatoes (diced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 medium onion (chopped)
- 2 tbsp olive oil or avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Instructions
- Prepare the Potatoes: Wash and dice the potatoes into bite-sized pieces. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry.Chop the Veggies: While the potatoes soak, chop the bell peppers and onions.Mix the Spices: In a small bowl, combine cumin, chili powder, smoked paprika, salt, and pepper.Cook the Potatoes: Heat oil in a large skillet over medium-high heat. Add the potatoes in a single layer and cook for 5-7 minutes without stirring to allow them to crisp. Stir occasionally until golden brown and tender (about 10-12 minutes total).Add Veggies and Spices: Toss in the chopped peppers and onions, followed by the spice mix. Stir well and cook for another 5-7 minutes until the veggies are tender.Serve: Garnish with optional toppings like avocado, cilantro, or a squeeze of lime juice.
Notes
- For extra crispiness, roast the potatoes in the oven at 400°F (200°C) for 25-30 minutes instead of frying.
- Add protein like scrambled eggs, black beans, or chorizo for a heartier meal.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.