Papas con Huevo

servings

A classic Mexican breakfast made with potatoes, scrambled eggs, onion, and jalapeño. Papas con huevo is an easy one-pan recipe that’s filling, budget-friendly, and perfect for busy mornings.

prep 10

cook 20

total 30

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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.

Nutrition Information