Mexican Potato Breakfast.
1 photo of Mexican Potato Breakfast.
By
Kathy Williams
@KMW2013
12
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.
Ingredients
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3 mediumrusset potatoes, cut into small cubes
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1 smallonion, chopped
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1bell pepper, chopped
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4 slicebacon, uncooked, cut into 1/4 inch pieces
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2 Tbspjalapeno peppers, nacho kind
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2 tspcumin
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1 tspcoriander
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1/4 csalsa
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1 ccheddar cheese, divided
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4 largeeggs
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·paprika
How to Make Mexican Potato Breakfast.
- 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.
