Delicious Papas Con Huevos (Potatoes and Eggs) is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy a simple dish with a Mexican twist!
Papas Con Huevos (or potatoes and eggs as how you would say in English) are so easy to make and they are perfect for breakfast, brunch or any time of day. This is a dish I grew up eating in Mexico and continue to eat so in a weekly basis.
However, as with most things, not all versions of Mexican breakfasts are created equal! Good quality ingredients are essential for this recipe, including fresh eggs potatoes and other veggies.
I joke to my husband that eggs is the one food I could not live without! I eat them almost everyday and love to make them every possible way.
Why you’ll love it
- Delicious: This recipe is 10 out of 10! it pairs nicely with avocado. You can also make it spicy or not spicy according to taste.
- Make for a crowd: It’s easy to double or triple the recipe to share with family and friends!
- Easy to make and it makes a great meal to serve any time of day.
**This post was originally published on April 2020. It has been updated to be more helpful.
Ingredients
This is a budget-friendly recipe and you can use whatever ingredients you have in hand.
- Potatoes cut into 1/2 inch cubes– Use any type of potatoes you have on hand (Yukon gold potatoes, russet potatoes, red potatoes, etc.). I like to peel mine but you can leave the skin on if you want. Just make sure you wash and scrub them very well before cutting them!
- Onions (chopped as shown below) – use white, yellow onions or red onions.
- Anaheim pepper – I like this one since it’s mild (for the hubby!) but if you like spicy food, you can use jalapeños, serranos or even roasted chile poblanos. Adding fresh chiles is optional but this is what will add that Mexican flavor to your breakfast.
- Tomatoes – I didn’t use any but you’re more than welcome to do so!
- Salt – I always use kosher salt but any type of salt will do.
- Ground black pepper – Fresh ground black pepper tastes best. I would say this ingredient is option but highly recommended.
- Oil: olive oil or vegetable oil will work.
- Optional toppings: your favorite salsa like this salsa tatemada or pico de gallo, hot sauce, shredded cheese
- Optional ingredients: add chopped veggies like zucchini, tomatoes, mushrooms and garlic. Also add diced ham,
Cooking the potatoes
What is the secret to getting the potatoes cooked through without burning them on the outside? If your potatoes always stay pretty raw when cooked in cast iron or any pan for that matter, the key is to par boil them first.
This step is highly recommended if you have the time to do so. Parboiling means cooked half way through in water. This is a quick process and doesn’t take much time.
- Cut your potatoes and place in a small pot or saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit inside.
- Drain the potatoes and place them on paper towel to dry them up a little bit. If you skip this process and place wet potatoes in the hot oil, it will splash all over you!
If you prefer not to parboil them first, you can fry them in oil on medium heat. Stir them often so that they cook evenly. Once they’re ready, set them on a paper towel to drain the excess oil.
How to make Papas Con Huevo
- Crack the eggs into a bowl. Add salt and pepper according to taste then whisk with a fork until fluffy. Set aside.
- In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)
- When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent.
- Lower the heat to medium low. Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
- Serve immediately while warm.
Quick Tips and Notes
- Remove excess oil from the pan prior to adding the eggs.
- Leave the skin on the potatoes! They add a delicious and nutritious texture.
- Cook the potatoes in the air fryer for a healthy version. It requires minimal oil that way.
- Leave the seeds on the peppers if you like spicy food.
How to Store
- Fridge: Allow the eggs to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezer: If you want to store leftovers for a longer period, freezing is a great option. Place the cooled eggs in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and freeze for up to 3 months.
- You can also make burritos and freeze them individually wrapped in plastic wrap. Then insert in a freezer bag to protect from freezer burn. When ready to eat, just grab as many as you need and reheat!
Reheating leftovers
- Stovetop: Heat up a non-stick skillet over low to medium-low heat. Add a smidge of butter or a drizzle of oil to the pan and allow it to melt. Warm the eggs over a single layer while gently stirring them with a spatula. Keep it moving to ensure even heating.
- Continue cooking and stirring for a few minutes until your eggs are heated through. Low and slow is the key here; you don’t want to rush it.
- Microwave: Place in a microwave-safe dish. If they’re stuck together, you can break ’em up a bit with a fork.
- Set your microwave to around 50% power. This is important! We’re reheating, not nuking. Start with 30 seconds. Keep microwaving in 30-second increments, stirring in between, until your eggs are hot and ready.
Just remember, don’t overheat them. Scrambled eggs can get rubbery if you cook for too long. 🍳🔥😄
Serving Suggestions
These eggs go perfect with my homemade flour tortillas or corn tortillas and a side of refried beans. Serve with sliced avocado, with your favorite salsa or hot sauce.
For a drink you can serve Cafe De Olla, Atole, Mexican Hot Chocolate or Horchata during warm weather months.
Mexican Breakfast Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Papas Con Huevo (Mexican potato and eggs)
Equipment
- Non stick skillet
Ingredients
- 2 small potatoes or 1 large russet potato peeled (optional) and cubed
- 1/4 cup avocado, vegetable or canola oil
- 1/3 cup onions (yellow or white) chopped into small pieces
- 1/4 cup Anaheim chile (or jalapeño, serrano, etc)
- 4 large eggs
- 1/4 tsp kosher salt
- ground black pepper
Instructions
Parboil method for cooking the potatoes
- Place potatoes in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.
- Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!
Frying pan method for cooking the potatoes
- In a medium to large skillet, add about 1/4 cup (enough so that it spreads on the entire skillet). Stir them often so that they cook evenly.
- Once they're ready, set them on a paper towel to drain the excess oil.
Cooking the eggs
- Crack the eggs into a bowl. Add salt and pepper according to taste then whisk with a fork until fluffy. Set aside.
- In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)
- When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent.
- Note: Remove excess oil prior to adding the eggs.
- Lower the heat to medium low. Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
- Serve immediately with corn or flour tortillas or even a toast with butter.
Muy Delish Notes:
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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This turned out to be rather tasteless. To be fair, I had to use canned jalapeƱos. It needed some other flavorings–herbs of some kind? I couldn’t get the potatoes to brown, so I think I would skip the par-boil and just fry them. My husband made some really tasty refried beans to have on the side, so we combined them with the papas and then it was pretty good.
I made these papa con huevos for breakfast this morning and they were incredible! So much flavor and so easy to make!
My friends are coming over this weekend and Iām going to make this recipe, bet theyāre going to love it.
This recipe really is a 10 out of 10! Papas con Huevos are a great way to start the day!
I substituted the Anaheim pepper for a regular green bell pepper and this was amazing! I’ll definitely be making it again.
I’ve always been a fan of eating scrambled eggs and fried potatoes for breakfast, but I never thought about making an actual dish out of it. The seasonings make all the difference. Delicious!
Hi,
Thank you for posting this recipe. I first had Papas Con Huevos a little over 30 years ago when I lived in San Diego and I remembered how wonderful this dish was. My friend who made this dish added cheese and crumbled bacon to it which was a good addition. Now that I live on the east coast I’ll have to make this so thank you for the recipe. (Sure miss the good Mexican food I had back in AZ and CA). š
Me encantan!!
This recipe definitely starts the day off right. Yum!
I love all of your authentic recipes and this one is no exception! Looking forward to trying it.
I am sold! Your potatoes are cooked to a perfect crisp! This is exactly how I love and prefer them! Delicious!
These papas con huevos are delicious! I made them for breakfast today and everyone loved them! The flavor was amazing and so easy to make!
Thanks for the feedback Luci! I’m glad these Papas Con Huevo were a hit with the family!
I made this for breakfast today and it was sooooo goood!
I’m so happy you liked Alisa! Thank you!
I love Papas Con Huevos!! I like them with corn tortillas. Yum!
Thank you so much Monica!! I’m soo happy you like it.