Sundays are all about brunch, and easy to make low effort dishes with lots of flavor are a must for any brunch lover. Whether you are recovering from a wild Saturday night or just lazing around the house waiting for football games to start brunch should be filling and easy to make. My Mexican Breakfast Potatoes fit the bill and when served with eggs they hit the brunch trifecta of eggs, bacon and potatoes. I precook the potatoes in the microwave as an easy shortcut for a few reasons. First it’s a Sunday and I am not waiting for the oven to preheat because I might starve to death. Second, the microwave is the perfect tool for precooking most anything so what not use it for something other than popcorn.
If you are feeling like an over achiever this weekend you can use these Mexican Breakfast Potatoes as a filling in breakfast burritos. Put the Mexican potatoes, scrambled eggs, salsa, and avocado in a tortilla and enjoy! If you go this route be sure to have a nap pre-planned for you Sunday afternoon, you might just need it.
Simple Mexican Breakfast Potatoes
- 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
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.
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.
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.
Serve with eggs as a side dish or as filling in a breakfast burrito. Top with cheese or salsa if desired.