Mexican Potato Scramble

When I am looking for something savory and satisfying I make this Mexican potato scramble. I just substituted the egg with potatoes, and followed a very traditional recipe for making Mexican scrambled eggs.

Course Breakfast

Cuisine Mexican

Prep Time 6

Cook Time 15

Total Time 21

Servings servings

Calories 116kcal

Author Dora Stone

Ingredients

3 cups Diced Russet potatoes
1 cup Finely chopped White Onion
1 Chile Serrano minced
1 cup Diced tomatoes
¼ cup Vegetable stock or potato water

Instructions

Fill a large pot with cold water and the diced potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy.
While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion and serrano peppers. Cook the onion and peppers for 3-4 minutes or until the onion is tender and translucent. If the onion begins to stick add some water or vegetable stock to the pan.
Add the diced tomatoes to the pan and cook for about 6 minutes, or until the tomatoes begin to break down and become more of a sauce.
Drain the potatoes, but reserve 1/4 cup of the potato water.
Add the potatoes and the potato water to the pan. Mix well and cook for 1 more minute.
Season with salt and pepper and serve with warm corn tortillas and salsa.

Nutrition