Mexican Potato Breakfast.

Name: Mexican Potato Breakfast.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
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

By Kathy Williams
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

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
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How to Make Mexican Potato Breakfast.

Step-by-Step

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.
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.
Bake for 15 minutes or until eggs whites are set. Top with remaining cheese. Serve with sour cream and guacamole.

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