Papas con Huevos (Potatoes and Eggs) – wake up to THIS hearty breakfast. Super tasty and easy to make. Mornings don’t get much better than this!

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Papas con Huevos (or in English, Potatoes and Eggs) is the breakfast of champions at my house.

It hits all the notes – easy, delicious, and I know my family will enjoy it. My guys can be picky eaters, but they love this recipe.

Drizzle some salsa or make into tacos. Grab a fork because it’s time to eat!

More Mexican Breakfast Recipes:

Huevos Rancheros
Chilaquiles Verdes
Huevos a la Mexicana
Huevos con Jamon

How to Make It

Wash and dice the potatoes.
About 1-inch in diameter.

Potato. Po-TAH-toe. Any kind of potato is fine. These are Yukon Gold Potatoes.

If using fingerling or red potatoes, you don’t need to peel the skin off. For Russet Potatoes, though, be sure to peel the skin before cooking.

Pro Tip:

Leftovers revamped! You can use the potatoes from a previous meal, and simply fold them in at the end so they can fully heat through.

Mexican Recipes Using Potatoes:

Potato Tacos Dorados
Potato Taquitos
Tortitas de Papa con Atun
Baked Potato Flautas

Heat oil and pan sear the potatoes for a few minutes.
Add the water and cover. Cook for 4-5 minutes.

The potatoes will not be fork tender but half done. They will finish cooking in the next few steps.

Be careful not to burn the bottom of the pan.

How to Get the Potatoes Cooked Through

Adding the water helps! Don’t add too much, or it will make the potatoes too mushy.

For a cast iron skillet, use par boiled potatoes. That is, cook them slightly in another pot then transfer to the cast iron skillet.

In a bowl, whip the eggs.
Season with salt and pepper.

Healthier Option: Use only egg whites.

Optional Seasonings:

Ground cumin
Ground oregano
Ground paprika
Ground New Mexico Chile
Ground Chile Ancho

You can also add diced jalapeno, diced tomatoes, and cheese.

Add the onion. Cook for 1 minute.
Add the eggs to the potatoes.
Stir until the eggs are done.
About 4-5 minutes.

Stir occasionally so the eggs will not stick to the pan.

With a fork, check if the potatoes are cooked through.

If potatoes are not ready:
Add a splash of water, turn off the heat, and cover the pot. They will finish cooking with the steam.

How Long Does It Last?

Papas con Huevos will last up to 5 days in the fridge. In the freezer, eggs last 3-6 months, depending on how it’s stored. Best to store in a sealable plastic bag with all the air removed.

Table of Contents

1 What to serve with it
2 Papas con Huevos

What to serve with it

Refried Beans
Ensalada de Nopalitos
Corn Tortillas
Salsa de Aguacate
Chile de Arbol Salsa

More Mexican Breakfast Recipes You’ll Love

Cafe de la Olla
Huevos Ahogados
Nopales con Huevo
Chorizo con Huevos

Looking for a really tasty breakfast idea? This Papas con Huevos recipe is delicious and totally easy to make. Drizzle your favorite salsa and ENJOY!

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Did you make this recipe? Please rate the recipe below!

Papas con Huevos

Papas con Huevos (Potatoes and Eggs) – wake up to THIS hearty breakfast. Super tasty and easy to make. Mornings don’t get much better than this!

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: Mexican

Prep Time: 8

Cook Time: 17

Total Time: 25

Servings: people

Calories: 290kcal

Author: Maggie Unzueta

Ingredients

Instructions

Wash, peel, and dice the potatoes.
Heat oil in a large skillet.
Add the potatoes.
Cook for 5 minutes, stirring occasionally.
Add the water.
Place a lid over the skillet.
Cook for 5 minutes.
Remove lid and add onion.
Cook for 1 minute.
Meanwhile, mix the eggs, salt, and pepper.
Add the egg mixture to the skillet.
Stir to combine.
Cook for 3-4 minutes, or until eggs are fully cooked.
Stir occasionally so the eggs won't burn or stick to skillet.
Serve and enjoy!

Notes

You can use the potatoes from a previous meal, and simply fold them in at the end so they can fully heat through.

Key to Getting the Potatoes Fully Cooked: Adding water, or par boiling the potatoes.

You can also add diced jalapeno, diced tomatoes, and cheese.

Nutrition

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.