Mexican breakfast potatoes make an easy, tasty, and filling breakfast! These potatoes are creamy on the inside, crispy on the outside, and coated in a Mexican spice blend. This versatile dish can be eaten alone, added to eggs, served in a burrito, or used as a side in a big breakfast or brunch spread.Jump to Recipe
Why this recipe works
- Vegan since the recipe calls for olive oil instead of butter.
- The perfect texture crispy potatoes by roasting at a high temperature.
- Super easy and ready in 30 minutes!
- Also gluten free and dairy free.
These are easy breakfast potatoes made with a few simple ingredients.
Creamer potatoes are small baby potatoes, usually of the Yukon Gold or red potato variety. They have thin skins making them ideal for leaving the skin on. The inside is tender and creamy. If you can’t find creamer potatoes, substitute for Yukon Gold or red potatoes, and dice into ¾ inch cubes. You can also substitute for sweet potatoes.
For these potatoes, I use chili powder, dried oregano, salt, and an option to add cayenne pepper if you want a spicy kick. I also call for fresh cilantro for topping which adds a nice herby note! If you don’t like cilantro, swap for fresh parsley. Feel free to add in your other favorite seasonings like onion powder, garlic powder, black pepper, or cumin.
See the recipe card below for a full list of ingredients and measurements.
These homemade breakfast potatoes are so simple to whip up!
Preheat oven to 450ºF. Wash and dry potatoes completely.
Cut the potatoes into bite sized pieces, and add them to a large mixing bowl.
Add seasonings and olive oil to the potatoes and mix evenly.
Spread potatoes on a sheet pan in a single layer.
Roast for 15 minutes, toss the potatoes, then roast for another 5-10 minutes, until browned on the outside, and tender on the inside.
Remove from the oven and add finely chopped cilantro and toss.
Serve warm. Option to top with diced onions or tomatoes and a squeeze of fresh lime juice.
You can keep these crispy breakfast potatoes simple as is, or spice them up with some extras.
- Make it meaty - Try adding a protein like crispy bacon or Mexican chorizo. You can also add it to scrambled eggs. This would be delicious in a breakfast burrito!
- Make it veggie - You can round out this dish by adding in some veggies. Try diced onion, diced tomatoes, red or green bell peppers.
- Make it spicy - For an extra kick, try adding diced jalapeño or poblano peppers.
These Mexican potatoes are a versatile dish! You can serve them up in a lot of different ways. Here are some suggestions.
- Breakfast hash - Add scrambled eggs to these for a Mexican potato hash.
- Breakfast tacos - Use these potatoes with bacon, chorizo, or eggs in a breakfast taco topped with sour cream and salsa.
- Breakfast burritos - A potato breakfast burrito is the perfect filling breakfast for a big day ahead.
- Brunch spread - Serve these potatoes alongside Huevos con Chorizo with Spicy Serrano Salsa Verde or Cilantro Garlic Sauce for a complete breakfast feast.
Hot or not: You can keep these potatoes mild or spice them up to your liking by adding cayenne pepper or diced jalapeño.
Easy clean up: Use parchment paper or aluminum foil to line the baking sheet for an easy clean up.
Extra crispy: To get your potatoes extra crispy, make sure to dry them completely after washing.
Storage directions: Store leftover potatoes in an airtight container for 3-4 days in the refrigerator.
Reheating directions: You can microwave these potatoes for an easy reheat, but they won’t be as crispy as when fresh. For a crispy leftover potato, reheat in the oven at 350°F until warmed throughout.
Frequently Asked Questions
Should I leave the skin on?
When using creamer potatoes, the skin is very thin and perfect for leaving on. I wouldn’t remove the skin for this recipe. The skin adds to the crispy texture when roasted.
What are the best potatoes to use for breakfast potatoes?
Creamer potatoes work great for breakfast potatoes since they are tender and crisp well in the oven. They are also already bite sized, so less chopping. Yukon Gold potatoes and red potatoes also work well.
- Chilaquiles Verdes con Huevos
- Savory Mexican Breakfast Quinoa Bowl
- Authentic Mexican Chilaquiles Rojos
- Huevos con Chorizo
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Mexican Breakfast Potatoes
- Baking Sheet
- 1½ lbs creamer potatoes
- 1 tsp oregano
- 1 tsp garlic salt
- ½ tsp chili powder
- ¼ tsp cayenne optional
- 2 tbsp olive oil
- fresh cilantro finely chopped
- Preheat oven to 450ºF.
- Wash and dry potatoes completely.
- Once dried, slice potatoes in half (and then in half again if potatoes are larger in size) and add them to a large bowl.
- Add chili powder, garlic salt, oregano, cayenne (if using) and olive oil to the potatoes. Mix to cover potatoes completely.
- Place seasoned potatoes on a large baking sheet and spread evenly in a single layer.
- Roast potatoes for 15 minutes.
- Using tongs or a spoon, toss potatoes to loosen from the sheet pan.
- Roast for an additional 5-10 minutes, or until browned on the outside, and tender on the inside.
- Remove from oven and add finely chopped cilantro.
- Toss again and serve immediately or once slightly cooled.
- Hot or not: You can keep these potatoes mild or spice them up to your liking by adding cayenne pepper or diced jalapeño.
- Easy clean up: Use parchment paper or aluminum foil to line the baking sheet for an easy clean up.
- Extra crispy: To get your potatoes extra crispy, make sure to dry them completely after washing.
- Storage directions: Store leftover potatoes in an airtight container for 3-4 days in the refrigerator.
- Reheating directions: You can microwave these potatoes for an easy reheat, but they won’t be as crispy as when fresh. For a crispy leftover potato, reheat in the oven at 350°F until warmed throughout.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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