mexican potato breakfast.

Name: Mexican Potato Breakfast.
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 medium russet potatoes, cut into small cubes; 1 small onion, chopped; 1 - bell pepper, chopped; 4 slice(s) bacon, uncooked, cut into 1/4 inch pieces; 2 tablespoon(s) jalapeno peppers, nacho kind; 2 teaspoon(s) cumin; 1 teaspoon(s) coriander; 1/4 cup(s) salsa; 1 cup(s) cheddar cheese, divided; 4 large eggs; - paprika

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Kathy Williams

Rock Hill, SC

Updated on Mar 2, 2015

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.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 medium russet potatoes, cut into small cubes
1 small onion, chopped
1 - bell pepper, chopped
4 slices bacon, uncooked, cut into 1/4 inch pieces
2 tablespoons jalapeno peppers, nacho kind
2 teaspoons cumin
1 teaspoon coriander
1/4 cup salsa
1 cup cheddar cheese, divided
4 large eggs
- paprika

How To Make mexican potato breakfast.

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.

Step 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.
Step 3

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