Papas a la Mexicana is a Mexican dish that consists of diced potatoes cooked along with fresh veggies for the ultimate savory breakfast. They are delicious and incredibly versatile, which makes them a great filling for many other Mexican foods. A few ways my family and I like to enjoy these Mexican Potatoes are as following:
1. Tacos
Add to some corn tortillas and add a variety of toppings for some delicious, plant-based tacos! My family loved having them with either shredded cabbage or lettuce, fresh onion and cilantro, and plenty of salsa. But as with the beauty that is tacos, the possibilities are endless!
2. Burritos
On the go? Papas a la Mexicana make an excellent breakfast burrito when wrapped into a warm flour tortilla. They’re great as is, but adding some tofu scramble really takes them to the next level. They also pair nicely with whole or refried beans for a more brunch type feel.
3. Sopes
Add these delicious Mexican potatoes to a sope shell, along with some beans and toppings, to make plant-based and comforting sopes. The flavors the potatoes gain from the fresh tomatoes and jalapeño make them the perfect pair!
Instructions
The first step to making Papas a la Mexicana is to chop the onion, tomato, garlic, and jalapeño and mix it all together. We are basically making a pico which, once added to the potatoes, will give them all the flavor they’ll need. You may remove the seeds from the tomatoes if you prefer.
Next wash, peel, and dice the potatoes into 1inch cubes. I prefer russet, but yellow potatoes work perfectly fine. Once diced, you’ll want around 600g of potatoes, or around 3.5 cups worth.
Heat up a skillet on medium to medium-high heat. Add oil and allow to heat up for 2-3 minutes. Once hot, add potatoes and mix to coat well. Cook for 5 minutes before adding the chopped veggies.
Add the onion, tomato, garlic, and jalapeño and mix in. Stir every 5 minutes for 15-20 minutes or until soft. I stir them about 3-4 times but you want to cook them until they are soft.
Once soft, add salt and pepper and mix well. I use sea salt most of the time, but seasoned salt works really well here and sometimes prefer to use a mixture of both. Pair your warm papas a la Mexicana with some fresh tortillas and enjoy!
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Mexican Potatoes (Papas a la Mexicana)
These savory Mexican Breakfast Potatoes get all their flavor from fresh vegetables and garlic for the perfect side or burrito filling.
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Ingredients
2 Tomatoes (finely chopped)
¼ Onion (finely chopped)
2 Garlic Cloves (finely chopped)
1 Jalapeño (finely chopped)
600g or ~ 3½ cups Russet Potatoes (diced into 1in cubes)
2½ – 3 Tbsp Oil
2 tsp Salt (or to taste)
½ tsp pepper (or to taste)
Directions
- Chop tomato, onion, jalapeño, and garlic. Set aside.
- Wash and peel potatoes. Dice into 1inch cubes
- On medium high heat, add oil to a skillet and allow to heat up. (2-3 mins)
- Add potatoes to skillet and mix until potatoes are well coated with the oil. Cook for 5 minutes.
- Add the chopped tomato, onion, jalapeño, and garlic to the potatoes. Stir well.
- Stir every 5 minutes for 15-20 minutes (or until soft)
- Add salt and pepper and stir before serving.
Notes
- I prefer Russet potatoes, but Yukon potatoes work just as well.
- Seasoned salt makes a great addition.
- Can be reheated on skillet, microwave, or air fryer.
- Freezes well in burritos.
- For the oil, any neutral tasting oil works fine.
- You can swap out the jalapeño for a couple Serrano peppers for more of a kick.
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