Papas con huevos is a Mexican breakfast made with potatoes, eggs, onions, and jalapeños. It’s a simple, budget-friendly meal that’s filling, flavorful, and perfect for busy mornings.
In Mexico, we have countless Mexican dishes with potatoes, and papas con huevo is definitely one of my favorites. It’s simple, satisfying, and made with ingredients most of us already have in the kitchen.
The potatoes turn golden and crispy on the outside while staying soft and tender inside.
Combined with scrambled eggs, onions, and chiles, papas con huevo make a hearty breakfast that’s perfect served with warm tortillas, salsa, and a side of refried beans.
Ingredients
- Potatoes (papas): In Mexico, we use whatever variety is available.
- Eggs: I usually add 1 egg per serving, but you can use more if you prefer.
- Onions: White, red, or green onions can be used.
- Chiles: I use jalapeño, but serrano or other fresh chiles work too.
- Oil: Use your favorite cooking oil, such as sunflower, avocado, or olive oil.
- Seasonings: Garlic, salt, and pepper.
How To Make Papas Con Huevo
Wash the potatoes, peel them if you like (or leave the skin on), and cut them into ½-inch cubes.
Peel and mince the garlic, chop the onions and the chiles.
Bring a medium pot of water to a boil. Add the potatoes and cook for about 3 minutes, or until they are slightly tender but still firm.
Drain the potatoes and let them sit in a colander for a few minutes to remove any excess moisture.
Top Tip: Parboiling the potatoes first helps them fry faster and gives you the best texture: crispy and golden outside with a soft, creamy center.
Heat the oil in a large skillet over medium heat. Add the potatoes and cook for 8 minutes, turning them occasionally, until they are golden and crispy on all sides.
Add the chiles and cook for 1 minute. Then add the onions and garlic and continue cooking until the vegetables are softened and fragrant.
Now, crack the eggs into a small bowl. Season with salt and pepper, whisk well, and add them to the pan.
Stir everything together and scramble the eggs with the potatoes for 2-3 minutes, or until cooked to your preferred consistency.
Serve your papas con huevo right away with your favorite sides, I love mine with warm tortillas, refried beans, and molcajete salsa.
Tips & Notes
- For the best texture, avoid overcrowding the pan when frying the potatoes. A large skillet gives them enough space to brown instead of steaming.
- Parboiling the potatoes helps them cook evenly and gives them a better texture when pan-fried.
- I usually use jalapeño chile peppers, which add flavor without making the dish too spicy. For more heat, use serrano peppers or leave some seeds and veins in. You can also skip the chiles completely for a milder version.
- This recipe is a great way to use leftover roasted potatoes. Simply chop them into smaller pieces and add them to the skillet after cooking the onions and chiles.
- Any kind of potatoes will work well for this recipe. Use whatever variety you have on hand, such as Russet, Yukon Gold, or red potatoes.
Recipe Variations
- Vegetables: Add diced tomatoes, zucchini, or some mushrooms to the mix to add more texture and sneak in some veggies.
- Protein: Ham, hot dog sausages, chorizo, or melty cheese are all good options for this delicious breakfast.
Serving Suggestions
Papas con huevo is delicious served for breakfast or as a quick lunch.
To make breakfast tacos, simply spoon the potatoes and eggs into tortillas and add your favorite toppings. I like serving them with:
- Tortillas: Flour tortillas or corn tortillas are perfect for making tacos.
- Salsa: Add fresh Salsa Bandera or any hot salsa you prefer.
- Cheese: A sprinkle of queso fresco or cotija cheese makes a delicious finishing touch.
Store & Reheat
Got some leftovers or want to make ahead this dish? Make sure to allow it to cool down then place it in an airtight container and store it in the fridge for up to 3 days.
You can also freeze this dish for up to 1 month, although the potatoes may lose some of their crisp texture.
Reheat in a skillet with a little oil until warmed through, or use the microwave in short intervals.
More Mexican Potato Recipes to Try
Papas con Huevo
Ingredients
- 1.5 lb potatoes (peeled and cut into ½ inch cubes)
- 4 medium eggs
- 1 medium onion (diced)
- 1 jalapeño chile (seeds and veins removed, chopped)
- 3 Tablespoons cooking oil (any type you prefer)
- 1 clove garlic (finely chopped)
- salt & pepper (to taste)
Instructions
- Bring a medium pot of water to a boil. Add the potatoes, a pinch of salt, and cook for 3 minutes, or until slightly tender. Drain well.
- Heat the oil in a large skillet over medium heat. Add the potatoes, season with salt and pepper, and cook for about 8 minutes, turning occasionally, until golden and crispy.
- Add the onion, jalapeño, and garlic. Cook until softened and fragrant.
- Meanwhile, whisk the eggs with a pinch of salt and pepper. Add them to the skillet and stir gently with the potatoes.
- Cook for 2-3 minutes, or until the eggs are cooked to your liking.
- Serve warm with tortillas, salsa, refried beans, or your favorite sides.
Video
Notes
- For more heat, use serrano peppers instead of jalapeño, or leave the chiles out for a milder version.
- Make sure to drain the potatoes well after boiling so they brown nicely in the skillet.
- Russet or Yukon Gold potatoes work great for this recipe.
- Add cooked chorizo, bacon, ham, or cheese for a heartier version.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little oil for the best texture.
New to your site and made this recipe twice in two days — my partner and I are hooked on papas con huevos tacos and will keep making these way too often.
Love that it’s a one-pan recipe, and your thorough instructions were really appreciated. Thank you!
Love it
Thank you for the recipe, it seems so easy to make and something different to try. I love potatoes for breakfast but usually make hash brown potatoes because those are the favorite at home and kids loves them but I’m going to try your recipe and make some tacos.