Papas Con Huevo (Mexican potato and eggs)
User Reviews
5
Papas Con Huevo (Mexican potato and eggs)
Description
Papas Con Huevo (Mexican potato and eggs) starts with small peeled and cubed potatoes that are either parboiled to partially soften or fried in oil for a slightly crispy texture. Onions and Anaheim chiles add aromatic and mild spicy notes. The eggs are cracked, salted, and peppered before whisking to achieve a fluffy consistency. The skillet is heated with avocado oil to cook the potatoes further, and then the eggs are added to combine everything. The result is tender cubes of potato mingled with softly scrambled, seasoned eggs invigorated by gentle heat from the chiles and savoriness from the onions.
This dish is versatile, suitable for breakfast, brunch, or a light dinner, and can be accompanied by tortillas or bread. The mild spice level makes it approachable for a range of preferences. Cooking the potatoes carefully to avoid excessive oil splatter is emphasized by drying after parboiling.
For serving, 2-3 eggs per person creates a balanced portion. Adjust the salt and pepper to personal taste before cooking for the best flavor.
Ingredients
- 2 small potato peeled (optional) and cubed, or 1 large russet potato
- 1/4 cup avocado oil or vegetable or canola oil
- 1/3 cup onion chopped into small pieces, yellow or white
- 1/4 cup Anaheim chile or jalapeño, serrano, etc
- 4 large egg
- 1/4 tsp kosher salt
- black pepper ground
Instructions
Parboil method for cooking the potatoes
- Place potatoes in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.
- Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!
Frying pan method for cooking the potatoes
- In a medium to large skillet, add about 1/4 cup (enough so that it spreads on the entire skillet). Stir them often so that they cook evenly.
- Once they're ready, set them on a paper towel to drain the excess oil.
Cooking the eggs
- Crack the eggs into a bowl. Add salt and pepper according to taste then whisk with a fork until fluffy. Set aside.
- In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)
- When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent.
- Note: Remove excess oil prior to adding the eggs.
- Lower the heat to medium low. Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
- Serve immediately with corn or flour tortillas or even a toast with butter.
Notes
- Use 2-3 eggs per person as a guideline for serving size.
- Dry the parboiled potatoes well before frying to prevent oil splatter.
- Adjust salt and pepper to taste before cooking the eggs for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1plate | |
| Calories | 351kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 155mg | 6% |
| Potassium | 766mg | 16% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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