Mexican Style Potatoes
This type of recipe reminds me of my mom, and how she always tried to make the most of my father’s salary to feed all 8 of us (my three brothers, four sisters, and I). Potatoes were always on our grocery list, and my mom would add them to almost anything you can think of. She would make scrambled eggs with potatoes, rice with potatoes, potato tacos, potato patties, tuna potato patties, potato soups, potatoes with chorizo, etc. Additionally, any stew she prepared was bound to have potatoes in it, too!
Mexican Style Potatoes
- Heat vegetable oil in a large-size frying pan over medium-high heat. (Please check the ingredients list below)
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes.
- Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
- Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
- Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers.
I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you’d find at restaurants in Mexico, as it’s mostly something made at home for breakfast, brunch, and even dinner.
- 2 Tablespoons of vegetable oil
- 2 cups of peeled & diced potatoes
- 1/3 cup diced white onion
- 1 Serrano pepper or Jalapeño pepper finely chopped*
- 2 Roma tomatoes diced about 1 1/4 cup
- Salt to taste
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Heat vegetable oil in a large-size frying pan over medium-high heat.
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Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
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Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
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Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
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Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.
• You can add more pepper if you’d like to add more heat to the potatoes.
Buen provecho!
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I love Mexican food but I didn't know this recipe. I so wanna try it 🙂
It looks like you're missing tomatoes in the ingredients list.
Thank you for noticing Catherine. another reader was kind enough sent me an email telling about it. I updated the recipe. Happy cooking!
Catherine Flores is my daughter's name! Even with a 'C'!!
Love this one…just like my mom made.
Thank you for sharing this homey comfort food – potatoes are on sale – I'm trying this!
Hello Diane,
It sure is comfort food! Enjoy!
Yes I understand how important potatoes were to my mom also we had a even 12 in our family one of my favorites was chorizo and potatoes,or beans and chorizo the chorizo and potatoes my mom would make enchiladas with her made from scratch sauce using chili enchos Great memories, I will no doubt try your recipes.
Thanks
Ernesto
Hello Ernesto,
Thank you for stopping by! Happy cooking!
These look really amazing; definitely trying it out
Your dishes always inspire me. I want to make these this weekend to go with a green chile brisket point that I am going to smoke and braise until tender.
Great recipe wish i could post a picture
Hello Heriberto,
Thank you for trying the recipe. People usually share the pictures on our Facebook page. I hope you can go stop by and post your picture. here is the link to the page: https://www.facebook.com/Mexicoinmykitchen/notifications/
Oh, this recipe brings back such good memories! We often had these potatoes with scrambled eggs. Other times, my mom would shred the potatoes & add a can of corned beef hash along with the other ingredients, then make tacos doraditos. Absolute comfort food. Thanks, Mely; I’ll make this soon!