Mexican Street-Style Breakfast Potatoes

Mexican · 30 min · vegetarian, gluten-free

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Ingredients

• 4 large medium russet potatoes
• 2 tbsp olive oil
• 1 1 small onion
• 2 2 cloves garlic
• 1 cup 1 cup cherry tomatoes
• 1 1 jalapeño pepper
• 1/2 cup 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro
• to taste salt
• to taste black pepper

Method

1. Peel and dice the potatoes into small cubes.
2. Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes.
3. While potatoes cook, dice the onion, mince the garlic, and halve the cherry tomatoes. Slice the jalapeño (remove seeds for less heat).
4. Add onion, garlic, and jalapeño to the skillet with potatoes. Cook until onions are translucent, about 3-4 minutes.
5. Stir in cherry tomatoes and cook for another 2 minutes until they soften slightly.
6. Season with salt and black pepper to taste. Remove from heat and sprinkle with shredded cheese and chopped cilantro.
7. Cover the skillet briefly to melt the cheese, about 1-2 minutes.
8. Serve hot, garnished with additional cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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