Mexican Breakfast Potatoes
Mexican Breakfast Potatoes are a very appetizing breakfast dish or side dish, completely 100% plant-based! Potato chunks cooked until soft on the inside but crispy brown on the outside, combined with cherry tomatoes, onions, and a savory and slightly spicy blend of Mexican spices. Without eggs or animal products, it is rich in spices, warm and very filling. Simple yet full of flavor, perfect on its own, with bread or as part of a festive breakfast!
Shared by Rere
Time
35 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 4 to 5 medium-sized potatoes, cut into small cubes (as the main ingredient)
- One onion, diced (as main ingredient)
- 2 cloves garlic, finely chopped (as the main ingredient)
- 150 grams cherry tomatoes, halved (as main ingredient)
- One red/green bell pepper, diced (as the main ingredient)
- 3 tablespoons olive oil/vegetable oil
- One teaspoon of chili powder, cumin powder, paprika powder (as seasoning ingredients)
- 1/2 teaspoon garlic powder, salt, black pepper to taste (as seasoning)
- Chopped fresh cilantro for sprinkling
- A little bit of lime flavor
👩🍳 Instructions
- 1
Cook the potatoes: heat oil in a wide pan, add the potato pieces, cook over medium heat, stirring occasionally, until browned and half cooked.
- 2
Add the seasonings: add the onion, garlic, paprika, and all the spices. Stir well and cook until the onions are soft and fragrant.
- 3
Tomato troops: add the cherry tomatoes, reduce the heat and cover briefly until the tomatoes are slightly soft and the potatoes are perfectly cooked
- 4
Taste correction: adjust salt and spices, add lime juice
- 5
Serve: Sprinkle with fresh coriander leaves, enjoy while warm!