What’s your favorite meal of the day? Mine is breakfast. I’m sure you can relate when I say breakfast makes a better meal for dinner on some days. These potatoes (or “papas” as we call them at home) are the perfect fit for either breakfast, lunch, or dinner. It’s the perfect recipe for using up the last few potatoes from a five pound bag, or maybe you have some leftover enchilada sauce and cheese from your last enchilada dinner.
That’s exactly what happened with these breakfast potatoes. We had three potatoes left from a big bag and some leftover enchilada sauce from a week and a half ago.
I overheard my husband tell the kids we don’t have anything for breakfast and the first thing I thought was…pshhhhh, no way! I KNOW we can make something out of what we got, so this is what I made.
Breakfast potatoes seasoned with onions, garlic, and enchilada sauce.
Once you have everything prepped and ready to go, it all happens in about 20 minutes.
Simply cook five cups peeled and diced russet potatoes with 1/4 cup minced yellow onion and three to four minced garlic cloves in four tablespoon vegetable oil until the edges start to crisp. The potatoes shouldn’t be done yet. Almost, but not quite there yet. Cook them covered, flipping them once or twice so they don’t get too crispy on one side only.
Season with salt and garlic salt. Stir it up again to mix in the salts. Continue to cook the potatoes another five minutes covered, then finally stir in the sauce and 1/2 cup chopped cilantro to finish cooking. Let it cook a few more minutes before turning it off. Taste the potatoes to see if they need more salt or garlic salt.
Serve the potatoes with salsa, sour cream, queso fresco, or avocado slices.
This is a good time to practice making over-easy or sunny side up eggs because the yolk and papas are like a match made in heaven. I still haven’t got used to making sunny side up eggs yet, so I practiced with this meal.
Breakfast Potatoes With Enchilada Sauce
- 4 tablespoons vegetable or canola oil
- 5 cups peeled and diced russet potatoes
- 1/4 cup yellow onion, minced
- 3-4 cloves garlic, minced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon table salt
- 1/2 cup red enchilada sauce
- 1/2 cup cilantro, chopped
In a large saute pan, heat oil on medium heat. Cook potatoes with onion and garlic until the edges start to crisp; about 10 minutes. Cook covered, flipping once or twice so they don’t get too crispy on one side only.
Season with salt and garlic salt. Stir it up again to mix in the salts. Continue to cook the potatoes another five minutes covered, then finally stir in the sauce and chopped cilantro to finish cooking. Let it cook a few more minutes before turning it off. Taste the potatoes to see if they need more salt or garlic salt.
Serve the potoates with salsa, sour cream, queso fresco, or avocado slices.
[…] a side note, if you have a little more time, I recommend trying these breakfast potatoes in enchilada sauce, […]
This is great!! And perfect for leftovers. Thanks for the recipe
Yes! Thanks for stopping by and taking the time to read it. 🙂