Mexican Potato Breakfast.

Kathy Williams


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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  • 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
  • 1 tsp
  • 1/4 c
  • 1 c
    cheddar cheese, divided
  • 4 large
  • ·

How to Make Mexican Potato Breakfast.


  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.

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About Mexican Potato Breakfast.

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

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