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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Brunch/Breakfast » Papas con Huevo~ Mexican Brunch

Papas con Huevo~ Mexican Brunch

April 25, 20152 Comments

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The first thing I ever cooked once on my own, was Papas con Huevo, a potato and egg scramble. It was probably one of the first things I learned to cook on my own as a teen. So, like clock work, every weekend when I would prepare  breakfast on the weekends, I would ask my husband what he would like for breakfast/brunch. His answer was always Papas con Huevo, lol! To this day, he still ask for that same dish. To keep the tradition of our weekend brunch, this was on the menu this morning. For today’s version, I added a little smoked ham that I had in the freezer as well. I always prepare extra for quick tacos the next day.

potato and egg scramble with two different salsas

The Video Version Varies Slightly From The Written Recipe Below

Every time I prepare these quick breakfast recipes, they may vary depending on what ingredients I may have on hand. They are all delicious and I encourage you to put your own spin on the recipe!

https://animoto.com/play/jbnU1lb7MVxOkE00mwijUQ
potato and egg scramble close up
fresh ingredients on cutting board
fresh ingredients on cutting board

Both of the salsa recipes above are prepared with tomatillos! Click the link to see those and many more salsa recipes using tomatillos. 

Tomatillo Salsa Recipes
Potato and egg scrable with beans and flour tortilla plated
papas con huevo close up
plated papas con huevo

Papas con Huevo(Eggs with Potato)

A simple Mexican-style breakfast.
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Course: Breakfast
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 Servings

Ingredients

  • 2 tbsps avocado oil
  • 1 large russet potato, 2 cups washed
  • 1/3  cup  white onion diced
  • 1 serrano minced
  • 1/3 cup red bell pepper, optional diced
  • 1/2 cup cooked ham, optional diced
  • 5 large eggs
  • salt and pepper to taste

Instructions

Directions

  • Preheat a 2 tablespoons of oil to medium heat. Add potatoes and spread out evenly in the pan. Cover the pan and cook for 8-9 minutes. Turn the potatoes as needed until golden and somewhat crispy. Season them lightly with salt and pepper as they brown.
  • Remove cover, add the onions, chile pepper and other peppers or ham, if using. Sauté for 3 minutes. Add ham and again saute for 3 minutes to brown the ham. Whisk the eggs in a separate bowl and pour into the skillet. Reduce heat slightly, add a pinch of salt and pepper and slowly stir with with spatula until eggs are set and cooked through and set.

Notes

To cook potatoes on the stove top, add washed and diced potato to a skillet with 2 tablespoons of preheated oil. Season lightly with salt and pepper. Cover and cook for 6 minutes. Stir potatoes, cover and cook for another 6 minutes. Once potatoes are fork tender, add , ham, onion and chile pepper. Saute for two minutes. Mix in eggs, seasoning with salt, as needed. Cook for a few minutes or until eggs set.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Papas con Huevo with beans, avocado and salsa
Papas con Huevo with sausage, tortillas on the side

Try adding in some diced tomatoes and crumbled queso cotija.

Potato and egg scramble with salsa on top
Potato and egg scramble with salsa in a corn tortilla
Potato and egg scramble tacos
Ham and Egg Tacos

And sometimes instead of potatoes, I like to add some diced ham! Tasty!

Potato and egg scramble tacos

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Filed Under: Brunch/Breakfast, Desayuno~Breakfast Tagged With: breakfast tacos, Brunch/Breakfast, Eggs, papas con huevo, Papas con jamon, Potato

Previous Post: « Salsa de Molcajete
Next Post: Fresh Mex~Grilled Chicken and Black Beans Quinoa Bowls »

Reader Interactions

Comments

  1. Barbara L.

    July 21, 2019 at 2:17 pm

    I make my own chorizo and freeze it in 1/4 lb sizes, which fits neatly into a snack baggie (thank you, Rick Bayless). Can you imagine chorizo and potato + the egg as a filling? OMG, yum!

    Reply
    • Sonia

      July 21, 2019 at 8:03 pm

      I have actually used that filling for empanadas in the past. Really tasty. Love Rick!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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