I used to skip breakfast a lot and found that it was pointless meal, and would only eat the morning when I had time (which I never did, because I’d rather sleep 30 minutes more!). However, now that I’ve grown older (Yes, yes, I’m not old, but I’m still older!), I can never ever skip breakfast and it actually is my favourite meal of the day! On days where I can take my time to cook breakfast, this is something that Alvin and I would love to have. Bacon? YES! Potatoes? YES! What more can you ask?
These Mexican-Style Breakfast are so simple to do, but yet so tasty. The mix of the bold flavours from the jalapeno, the smokiness of the bacon and pan-fried potatoes is just heavenly! We actually prepare this meal for our lunch at work the other day, and it was still delicious! Of course the potatoes were’t crispy anymore after a tour in the fridge and in the microwave, but still very yummy!
The important step in this recipe is to make the potatoes crispy. Don’t be shy on the butter! As instructed in the recipe (see below), first put some olive oil and butter in your pan. When the bottom of the pot gets dried out, put more butter so the potatoes can continue to brown and get crispy, or else they might burn.
If you like your bacon crispy, but still a bit chewy and juicy, cook it for 3 minutes on each side. Also, if you can’t handle too much spices, take off all the seeds from your jalapeno. If you remove all of them, the jalapeno really won’t be spicy, but it will still ad great flavours to your breakfast potatoes. Add an egg if you’re very hungry and you’re good to go!
If you love breakfast, check out our favourite Hashbrown Avocado Eggs Benedict Recipe here 🙂
Mexican-Style Breakfast Potatoes Recipe
- 4 russet potatoes peeled, cubed
- 6 strips bacon
- 1 small yellow onion
- 3 cloves garlic
- 1 jalapeno de-seeded, chopped
- 1 cup grape tomatoes halved
- 1/3 cup cilantro
- 1 1/2 tbsp olive oil
- 3 1/2 tbsp butter unsalted
- jalapeno topping
- cilantro topping
Cut potatoes into 1-inch cubes. In a large pot, bring water to a boil and season with 1 tsp of salt. Gently drop the cubed potatoes into the boiling water. Boil for about 10 minutes, or until you can stick a fork in easily but it still hold its shape. Drain off excess water and let potatoes dry and cool.
In a pan, cook bacon for about 3 minutes on each side, or until browned and crispy. Let cool and chop into bite-size pieces.
Heat 1 1/2 tbsp of olive oil and melt 2 tbsp of unsalted butter over medium high heat in a large pan. Once the melted butter starts bubbling, add in the potatoes and spread them out flat on the pan. Season with salt and pepper to taste. Let cook and brown for about 3-4 minutes, then turn the potatoes and let brown for another 3-4 minutes. Repeat by continuously turning the potatoes until all sides are golden brown and crispy, about 20 to 30 minutes. Add about 1/2 tbsp of butter every 8-10 minutes if the potatoes look dry to avoid them from burning and crisp up faster. Remove from heat.
In a large pan, heat 1 1/2 tbsp of olive oil over medium high heat. Add the garlic, onions, and jalapeno and stiry fry until tender and fragrant, about 2 minutes. Add in the potatoes, bacon, and the grape tomatoes into the pan and mix well. Serve with sour cream and top with cilantro and jalapeno peppers.