Mexican Potato Breakfast.

Kathy Williams

By
@KMW2013

A hearty breakfast no doubt. Serve with creamy grits and jelly toast to complete the breakfast meal. Use frozen home fries to save time if you want. Flavors are very good together.


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Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 medium
russet potatoes, cut into small cubes
1 small
onion, chopped
1
bell pepper, chopped
4 slice
bacon, uncooked, cut into 1/4 inch pieces
2 Tbsp
jalapeno peppers, nacho kind
2 tsp
cumin
1 tsp
coriander
1/4 c
salsa
1 c
cheddar cheese, divided
4 large
eggs
paprika

Directions Step-By-Step

1
Preheat oven 350 F. In a large skillet heat 1/4 oil over med-med high heat. Add potatoes. Half way through browning add onion , jalapenos, bell pepper, and bacon.
Continue cooking until potatoes are brown and bacon is cooked. Drain on paper towels.
2
In a 8x8 baking dish mix together the potato mixture, cumin, coriander, salsa, and 1/2 cheese. Make 4 indention in the mixture and crack a egg into each one. Sprinkle each egg with paprika.
3
Bake for 15 minutes or until eggs whites are set. Top with remaining cheese. Serve with sour cream and guacamole.

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Potatoes
Regional Style: Mexican
Hashtags: #eggs, #Potatoes, #breakfast