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Papas con huevo recipe.

Papas Con Huevo (potatoes and eggs)

author Maricruz Avalos Flores
4 servings
A classic Mexican breakfast made with crispy golden potatoes, fluffy scrambled eggs, onion, and a touch of jalapeño for flavor. It’s a simple one-pan recipe that’s budget-friendly, filling, and perfect for busy mornings or a relaxed weekend breakfast.
prep 10 minutes
cook 20 minutes
total 30 minutes
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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 pepper (seeds and veins removed, chopped)
  • 3 Tablespoons cooking oil (any type you prefer)
  • 1 clove garlic (finely chopped)
  • salt & pepper (to taste)

Instructions
 

  • Fill a medium pot with water and bring it to a boil.
  • Cook potatoes for 3 minutes or until they soften a bit.
  • Remove the potatoes and place them in a colander to remove excess moisture.
  • Heat the oil in a large frying pan or skillet.
  • Add potatoes and cook for about 8 minutes turning them every now and then to ensure they get crispy and golden on all sides.
  • Stir in onions, chilies, and garlic. Keep cooking until everything is cooked through.
  • While the potatoes are cooking, crack the eggs in a small bowl and season with salt and pepper.
  • Mix them and add them to the pan.
  • Cook the eggs with potatoes for 2-3 minutes or until set to your desired consistency.
  • Serve with toasted bread or warm tortillas, or make some breakfast tacos.

Notes

  • You can swap jalapeño for serrano if you want more heat, or leave it out for a milder version.
  • Add cooked chorizo, bacon, or ham if you want a heartier breakfast.
  • For extra flavor, stir in a little cheese at the end (queso fresco or Oaxaca work great).
  • Make sure the potatoes are well drained after boiling so they get nicely golden and crisp in the pan.
  • Yukon Gold or Russet potatoes both work well for this recipe.
  • Leftovers keep well in the fridge for up to 3 days in an airtight container.
  • To reheat, warm in a skillet with a little oil so the potatoes stay crispy instead of microwaving.
  • Great for breakfast tacos the next day with salsa, avocado, or refried beans.
Nutrition Information
Serving: 1 serving | Calories: 297kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 829mg | Fiber: 4g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 40mg | Calcium: 53mg | Iron: 2mg