These easy Mexican breakfast potatoes are flavorful, pair well with Mexican egg recipes, and are great inside breakfast burritos. I love making these papitas Mexicanas for my family on weekends!

WHAT ARE PAPITAS?

The word papitas in English translates to “small potatoes,” and also refers to the Mexican breakfast potatoes that are diced or cubed and sautéed with onions and bell peppers. Often, they’re seasoned with salt or garlic salt. I like mine a little crispy on the outside and tender on the inside and serve them as a side dish for breakfast, then use the leftovers for breakfast burritos.

WHY I LOVE THIS RECIPE

Easy to make: With simple ingredients and straightforward preparation, this papitas recipe is easy to prepare, whether you’re a seasoned cook or a beginner in the kitchen.
Versatile dish: They can be enjoyed on their own, as a side dish with eggs, in breakfast burritos, or as a complement to any Mexican breakfast.
Full of flavor: The bell pepper, onion, and seasonings add a whole new dimension of flavor to plain breakfast potatoes.

Once you try this recipe, be sure to check out my Papitas con Chorizo (Potatoes with Mexican Chorizo) for another spin on Mexican potatoes.

INGREDIENTS YOU’LL NEED

Potatoes: Any potatoes will work in this Mexican papas recipe, but I use Russet potatoes because they don’t get mushy when fried or sautéed. Yukon Gold potatoes also work.
Bell pepper: I like to use a mix of green and red, but any color will work. Orange and yellow bell peppers add pretty color, too.
Onion: White or yellow work, just not sweet onions.
Oil: I usually use safflower oil for frying.
Salt: My salt of choice is always Diamond Kosher Salt. It’s less salty than other salts, if that makes sense.
Pepper: Pepper is optional, but adds great flavor to most any potato dish.

RECOMMENDED BY LOLA

Large Enameled Cast-Iron Skillet

When it comes to frying, I always reach for a cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my papitas. VIEW PRODUCT

HOW TO MAKE PERFECT PAPITAS

1. Prepare ingredients

Peel and cut potatoes into small cubes, about 1/2 inch by 1/2 inch in size.
PRO TIP: Always keep potatoes covered in water to prevent discoloration and to remove excess starch. When ready to use, remove excess water using a salad spinner or draining in a colander and patting dry with a paper towel.
Remove seeds and stem from bell pepper and cut into thin slices.
Dice onion finely or slice it into thin half rings.

2. Sauté bell pepper and onion

Prepare pan over medium heat. Once hot, add oil.
When oil is hot, add diced onion and sliced bell pepper.
Sauté until onions become translucent and bell pepper is soft, for about 3 to 5 minutes.

3. Add potatoes

Next, add diced potatoes and mix ingredients.
Season with salt and pepper.
Cook uncovered on medium heat for an additional 20 to 30 minutes or until potatoes are fork-tender. Be sure to move the potatoes every few minutes to prevent them from burning or sticking to the pan.
Taste and adjust seasonings, if necessary.

4. Serve and enjoy

Serve hot and enjoy with a tortilla, paired with eggs and breakfast sausage, or wrapped into a breakfast burrito.

HOW TO SERVE PAPITAS

Use as a filling for tacos using warm corn tortillas or wrap into flour tortillas to make a burrito. I enjoy mine alongside eggs and refried beans with a homemade salsa or a fresh serrano pepper. I also use this mixture to top molletes.

TIPS AND TRICKS

After peeling and chopping, add potatoes to a salad spinner or bowl with enough water to cover them to prevent potatoes from browning.
Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process. You never want to add wet potatoes to hot oil!

RECIPE VARIATIONS

Add protein: Chopped bacon, turkey bacon, or chicken sausage would go great in these potatoes! Add this when sautéing the onion and bell peppers to infuse more flavor.
Play with spices: Add garlic or garlic salt if you’re a garlic lover, or dry oregano or rosemary for another layer of flavor.
Scrambled eggs: You can mix in scrambled eggs once the potatoes are ready, for the perfect breakfast burrito filling.

HOW TO STORE AND REHEAT

Papitas can be made in advance and reheated as needed. To store, transfer the fried potatoes into an airtight container once cool and refrigerate for up to 3-4 days.
Reheat Mexican breakfast potatoes in the microwave or in a small pan on stovetop until thoroughly heated.

For a delicious spin on my Tacos de Papa Dorados, replace the mashed potato mixture with the papitas in this recipe to make a different version of my crispy potato tacos!

FREQUENTLY ASKED QUESTIONS

How do you make Mexican breakfast potatoes crispy?

To achieve crispy papitas, ensure you dice the potatoes evenly and cook them in a hot skillet with enough oil. Spread them out in a single layer and avoid stirring too frequently to allow them to brown and crisp up.

What kind of potatoes should I use to make Mexican breakfast potatoes?

You can use various types of potatoes such as Russet potatoes, Yukon Gold potatoes, or even sweet potatoes to make Mexican breakfast potatoes. Each type will impart a slightly different texture and flavor. I prefer Russet because they don’t get mushy.

Are papitas gluten-free?

Yes, as long as ingredients like flour or wheat-based seasonings are not added, these breakfast potatoes are completely gluten-free. Always check ingredient labels to be sure.

How can I make these papitas healthier?

To make Mexican breakfast potatoes healthier, use less oil for cooking, opt for olive or avocado oil, and increase the proportion of vegetables like bell peppers and onions. You can also reduce salt and use fresh herbs for added flavor. I really like adding fresh or dry parsley, oregano, or rosemary in my papitas.

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