Monday, September 12, 2011

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*

21 comments:

  1. Hot crunchy potato bites
    Chorizo

    You really know how to get my attention! This looks so darn good.

    Looking forward to your week of Homesick Texan recipes. This cook-off has me super excited about the cookbook.

    ReplyDelete
  2. Mmmmm...this looks so awesome! This whole breakfast skillet would go over really well at our house. It actually reminds me of the one my hubby orders every time we go out to our favorite local restaurant for breakfast. Only better! I'm excited to see a week of Homesick Texan fun right here :D

    ReplyDelete
  3. Does that ever look good. And chorizo would be the perfect touch too. I've love this for dinner!

    ReplyDelete
  4. This is definitely a winner. DSO is a big breakfast maven and he'd be drooling all over the keyboard if he saw this one. I will have to make it for brunch soon. That cookbook is calling my name. Time to hit Amazon.

    ReplyDelete
  5. i really need to check out that book! this looks amazing. my husband doesn't like chorizo, so i've never even tried it, for shame! i might just have to make him deal with it and make this anyway :)

    ReplyDelete
  6. Now this is exactly what weekend breakfasts should be like. Bold flavorful food for the whole family to share around the table!

    ReplyDelete
  7. I love me some chorizo and any reason to eat with my favorite meal of the day is a fantastic idea to me! Looks wonderful.

    ReplyDelete
  8. Umm, that looks awesome! Great job and great pics..
    Take care..

    ReplyDelete
  9. This will make a perfect breakfast for dinner for us.

    ReplyDelete
  10. I am planning on making this recipe...it sounds like such a hearty breakfast...I still haven't decided what to cook for this weeks post...there are too many I want to try...your smart doing a whole week.

    ReplyDelete
  11. All I can say about this recipe is O-M-G!!!!! Love it!

    ReplyDelete
  12. This looks absolutely wonderful! You have definitely taken potatoes to the next level. I can't think of a more delicious, savoury breakfast!
    *kisses* HH

    ReplyDelete
  13. The name alone sounds yummy! Mexican foods are good. That recipe absolutely needs to be tried!

    Sell WoW Account

    ReplyDelete
  14. Who wouldn't want to rise and shine for this breakfast. Mexican food in the morning - love it.
    Sam

    ReplyDelete
  15. My family would sprint to the breakfast table for this. There is something about a good Mexican breakfast that pleases all. Sausage and potatoes - well - yes!

    ReplyDelete
  16. This looks nothing short of amazing Kim! I wouldn't mind eating that for dinner!

    ReplyDelete
  17. Ever since I saw this recipe, I have been dying to try it, and now that I see your pictures, I want it even more... back to the store!

    ReplyDelete
  18. I am so impressed with how many great dishes you made from the book--I feel like a slacker. ;-) I could eat this all day long.

    ReplyDelete
  19. Now THERE'S a tasty looking treat!

    ReplyDelete

Thanks so much for taking the time to leave a comment! At the moment I am having a huge problem with spam so I've had to add comment moderation and close off comments to anonymous users. I apologize for the trouble and hope to return my comments to normal shortly.