Mexican Breakfast Potato Bake Food

MEXICAN-STYLE BREAKFAST POTATOES RECIPE

Steps:

• 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.

MEXICAN BREAKFAST BAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
• Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
• Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, 1/4 oz cheese and 2 or 3 slices avocado. Serve immediately.

MEXICAN BREAKFAST POTATO BAKE

Steps:

• Preheat oven to 350F with rack on lower middle position.
• Reserve 1/2 cup of the cheese and set it aside. In a large bowl, combine all remaining ingredients and stir to incorporate well. Transfer to a greased 9x13 baking dish. Top evenly with reserved 1/2 cup cheese. Bake uncovered for 1 hour or until cheese is bubbly and top is golden brown (if top starts browning too quickly, cover loosely with foil.) Garnish as desired. Serve while warm, with extra salsa if desired.

MEXICAN POTATO CASSEROLE

Steps:

• Cut potatoes into bite-size pieces and place in greased casserole dish.
• Melt butter. Stir in taco seasoning.
• Pour over the potatoes and stir to coat well.
• Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
• Stir -- bake 10 minutes longer.
• Brown and crumble beef; add onion and cook until soft -- then drain.
• Stir in salsa and chopped peppers.
• Pour over potatoes.
• Top with grated cheese.
• Bake uncovered for 10 minutes.

MEXICAN BREAKFAST POTATOES

Steps:

• Combine ingredients; spoon into large skillet sprayed with cooking spray.
• Cook on medium heat 18 to 20 min. or until potato mixture is heated through and golden brown, stirring frequently.

MEXICAN BAKED POTATOES

Steps:

• Bake potatoes until done.
• Slice open the potatoes lengthwise.
• Remove pulp from potatoes and mash.
• Reserve potato skins.
• Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
• Fill potato skins with the potato mixture.
• Top potatoes with cheese.
• Heat potatoes at 400F for 15 minutes.