MEXICAN-STYLE BREAKFAST POTATOES RECIPE
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)
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
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 POTATOES
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
- Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
MEXICAN BREAKFAST POTATOES
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
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
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- Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.)
- In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add 1/2 teaspoon of hot chili powder.
- Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
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