Mexican Fried Potatoes

Every day this week I'm going to be featuring a recipe from The Homesick Texan cookbook.  My family and I are absolutely crazy about this cookbook and I can't seem to quit cooking it's recipes. 

My husband and I are big fans of a breakfast skillet. Upon seeing Lisa's recipe for Mexican Fried Potatoes I knew instantly they would make the perfect base for a breakfast skillet topped with chorizo and scrambled eggs.  This was, in short, one of the best breakfasts I've had in awhile.  Hot crunchy potato bites perfectly seasoned with onion, jalapeno, garlic, tomato, and cumin then punctuated by fluffy eggs and spicy chorizo...pure heaven.  This breakfast skillet received rave reviews.  I'll definitely be making it again. 

 Mexican Fried Potatoes

Adapted from The Homesick Texan by Lisa Fain

Serves 4

2 tablespoons canola oil/bacon grease

2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes

1/2 teaspoon kosher salt, plus more to taste

1/4 medium yellow onion, diced

1 jalapeno chile, seeds and stems removed, diced

4 cloves garlic, minced

1/2 cup crushed canned tomatoes, drained

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

2 teaspoons white vinegar

1/4 cup chopped cilantro

Black pepper, to taste

Optional: About 1/2 pound chorizo, fried

3-4 eggs, scrambled

In a large skillet, preferably a cast-iron skillet, heat the oil on medium-low heat.  When warm, add the potatoes and 1/2 teaspoon kosher salt, and while stirring occasionally, cook uncovered for 10 minutes.

Stir in the onions and cook for 2 more minutes then stir in the jalapeno, garlic, tomatoes, cumin, and smoked paprika.  Cook for 30 more seconds and then turn the heat to low and cook covered for 15 minutes.

Remove the cover and stir, scraping up any potatoes that may be stuck to the bottom.  Cook uncovered for 10 minutes or until the potatoes are your preferred texture.  Stir  in the vinegar and the chopped cilantro, add pepper, taste and adjust seasonings.

Optional:  Fry 1/2 pound chorizo in a skillet and scramble 3-4 eggs.  Top the potatoes first with the chorizo and then with the eggs.  Garnish and serve as a breakfast skillet.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*