Print

Simple Mexican Breakfast Potatoes

Course Breakfast, Brunch
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 16 minutes
Servings 4

Ingredients

  • 2 medium potatoes
  • 3-6 strips of bacon or 8oz Mexican Chorizo
  • 1 small onion
  • 1 4.5 oz can green or hatch chilies
  • 2 tsp cumin
  • Salt and pepper

Instructions

  1. Microwave the potatoes for about three quarters of the time needed for a baked potato on your microwave. For mine that is 7 minutes on the potato setting. Don’t forget to poke holes in the potatoes. Or use leftover oven roasted potatoes.
  2. In a large pan fry your bacon until crisp. Remove the bacon and reserve the drippings. Cook the onions in the drippings over medium heat until transparent. Add the green chilies cook for about 3 more minutes.
  3. Cut the potatoes in to bite sized pieces, and then add them to the pan, cook until the potatoes are tender. Season the potatoes with cumin, salt and pepper to your taste.

Recipe Notes

Serve with eggs as a side dish or as filling in a breakfast burrito. Top with cheese or salsa if desired.