This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.
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Mexican Potato Scramble

Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings 4 servings
Author Dora Stone


  • 3 cups Diced, Russet potatoes
  • 1 cup Finely chopped, White Onion
  • 1 Chile Serrano, minced
  • 1 cup Diced, tomatoes
  • 1/4 cup Vegetable stock or potato water


  • 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.