Papas Con Huevos

Delicious Papas Con Huevos is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy the simple ingredients that give a Mexican twist!

Papas Con Huevos (or potatoes and eggs how you would say in English) are so easy to make and they are perfect for breakfast, brunch or any time of day. The hardest part is chopping the vegetables, after that it’s pretty hands off!

They would go perfect with flour or corn tortillas and served with Mexican Hot Chocolate or Horchata during warm weather. Oh and you can't miss the homemade flour tortillas!

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 way possible.

Ingredients

• Potatoes cut into 1/2 inch cubes– Use any type of potatoes you have on hand (Yukon gold, russet, red, 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 or yellow onions
• Anaheim pepper - I like this one since it's mild but 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.

The key to getting the potatoes cooked through

What is the secret to getting them 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. Since they're parboiling (this means cooked half way through) it doesn't take much extra time.

Cut your potatoes and place 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!

If you don't want 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

In a skillet set to medium high heat, add oil. Once the oil is hot add the potatoes and cook for about a minute. Then add the onions and chiles and cook until the onions are translucent.

Lower the heat to medium low. Add the eggs, and cook, stirring continuously, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.

Serve immediately, with salsa, hot sauce, toast, tortillas, as tacos, etc. These Papas Con Huevos are good even just as is!! They're that good.

Did you make this Papas Con Huevos recipe or have any questions?

I would love to hear about it! Leave a comment below and I'll get back to you asap.

Papas Con Huevo (Mexican potato and eggs)

Course: Breakfast

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 people

Calories: 351kcal

Author: Ana Frias

Delicious Papas Con Huevos Revueltos is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy the simple ingredients that give a Mexican twist!

Print Recipe

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

• 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 eggs, and cook, stirring continuously, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
• Serve immediately, with salsa, hot sauce, toast, tortillas, as tacos, etc.

Nutrition

Serving: 1plate | Calories: 351kcal | Carbohydrates: 20g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 155mg | Potassium: 766mg | Fiber: 4g