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    Home » Recipes » Breakfast » Papas con Huevos

    Papas con Huevos

    Last Updated November 9, 2022. Originally Posted June 4, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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!
    Jump to Recipe Print Recipe
    Papas con Huevos in a cast iron skillet next to a wooden spoon and green cilantro.

    Papas con Huevos in a cast iron skillet next to a wooden spoon and green cilantro.

    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

    Diced potatoes on a green cutting board.

    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

    A collage showing potatoes cooking and water being added to the pot.

    • 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.

    Eggs being whisked in a glass bowl.

    • 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.

    A collage showing the addition of onions and eggs to a pot.

    • 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.

    A cast iron skillet with Papas con Huevos next to a cooking spoon and a kitchen towel.

    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 in a cast iron skillet next to a wooden spoon and green cilantro.

    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 minutes
    Cook Time: 17 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 290kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 Yukon Gold Potatoes (or 2 Large Russet Potatoes)
    • 2 tbsp olive oil
    • 1/4 cup water
    • 1/4 onion diced
    • 6 eggs
    • 1 tspn salt
    • 1/2 tspn pepper

    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

    Calories: 290kcal | Carbohydrates: 31g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 202mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Breakfast

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Cathleen

      June 11, 2020 at 11:32 am

      5 stars
      I love how easy this recipe is! Bookmarked to make later. Thanks for the recipe 🙂

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:50 am

        I love easy recipe too. 🙂

        Reply
    2. Emily Liao

      June 11, 2020 at 11:38 am

      5 stars
      This potato breakfast was so delicious yet so simple. Everyone enjoyed it and wanted to go back for seconds!

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:54 pm

        Right? So easy and delicious

        Reply
    3. Andrea Metlika

      June 11, 2020 at 12:22 pm

      5 stars
      A perfect meal my entire family will love.

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:53 pm

        Thank you! Hope you try it.

        Reply
    4. Jayne

      June 11, 2020 at 12:22 pm

      5 stars
      Huevos is one of my favorite breakfast foods. I love to make this for my family on the weekends. Thank you for sharing this recipe with all of us.

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:57 pm

        Glad you liked it! Love huevos for breakfast as well.

        Reply

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