Mexican Potato Breakfast.
1 photo of Mexican Potato Breakfast. Recipe
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
- 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
How to Make Mexican Potato Breakfast.
- 1Preheat 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. - 2In 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.
- 3Bake for 15 minutes or until eggs whites are set. Top with remaining cheese. Serve with sour cream and guacamole.
