Mexican Street-Style Breakfast Potatoes
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · vegetarian, gluten-free
355 cal
10g protein
45g carbs
15g fat
per serving · estimated
Ingredients
- 2 large medium russet potatoes
- 1 tbsp olive oil
- 1 1 small onion
- 1 2 cloves garlic
- 1/2 cup 1 cup cherry tomatoes
- 1 1 jalapeño pepper
- 1/4 cup 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Peel and dice the potatoes into small cubes.
- Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes.
- While potatoes cook, dice the onion, mince the garlic, and halve the cherry tomatoes. Slice the jalapeño (remove seeds for less heat).
- Add onion, garlic, and jalapeño to the skillet with potatoes. Cook until onions are translucent, about 3-4 minutes.
- Stir in cherry tomatoes and cook for another 2 minutes until they soften slightly.
- Season with salt and black pepper to taste. Remove from heat and sprinkle with shredded cheese and chopped cilantro.
- Cover the skillet briefly to melt the cheese, about 1-2 minutes.
- 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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