Papitas (Mexican Breakfast Potatoes)
These easy Mexican breakfast potatoes are flavorful, pair well with Mexican egg recipes, and are great inside breakfast burritos. I love making them for my family on weekends!
Ingredients
- 8 potatoes
- 1 bell pepper
- 1/2 onion large
- salt to taste
- pepper to taste
Instructions
- Prepare ingredients. Peel and cut potatoes into small cubes, about 1/2 inch by 1/2 inch in size. Remove seeds and stem from bell pepper and cut into thin slices. Dice onion finely or slice it into thin half rings. 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.
- 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.
- 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.
- Serve and enjoy. Serve hot and enjoy with a tortilla, paired with eggs and breakfast sausage, or wrapped into a breakfast burrito.
A Note from Lola
TIPS AND TRICKS
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- After peeling and chopping, add potatoes to a salad spinner or bowl with enough water to cover them to prevent potatoes from browning.
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- 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
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- 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.
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- Play with spices: Add garlic or garlic salt if you're a garlic lover, or dry oregano or rosemary for another layer of flavor.
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- Scrambled eggs: You can mix in scrambled eggs once the potatoes are ready, for the perfect breakfast burrito filling.
Nutrition
Serving: 1cupCalories: 171kcalCarbohydrates: 39gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 14mgPotassium: 938mgFiber: 5gSugar: 3gVitamin A: 470IUVitamin C: 62mgCalcium: 28mgIron: 2mg
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