Mexican Breakfast Potatoes

Saturday mornings are always my favourite because in our home we brunch. My husband and I usually sleep in and then make some sort of Mexican breakfast with coffee to enjoy together. Mexican Breakfast Potatoes is usually a go to in our home because they cook really fast and are bursting with flavour. They have a good kick too! If you want to enjoy something different and be forever hooked, give these potatoes a try.

Serves: 4

Prep time: 5 min

Cook Time: 25 min

Ingredients
600 g Baby Maris Peer Potatoes (alternative: any small potatoes)
3 tbsp. olive oil
1/2 onion diced
1 teaspoon dried garlic granules
1 teaspoon paprika
1 teaspoon cumin
Salt & Pepper to taste

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Recipe

Step 1– Cut potatoes into 4 pieces (Cutting in half and then half again). Dice your onion and leave to one side.
Step 2: Toss potatoes into a large sauce pan. Pour boiling water over your potatoes Tip: boil water in a tea kettle to make the process faster.  Boil your potatoes for 10 minutes and drain.
Step 3: In a large frying pan add olive oil and wait for it to heat up on a low heat. Add onion and cook for 1 minutes on a low heat. Then add garlic, potatoes, paprika, cumin, salt and pepper and give it a good toss with a cooking spoon to cover potatoes in the seasoning. Keep moving your potatoes every few minutes to avoid burning. Cook for 15 minutes and then enjoy! Tip: If the potatoes are too spicy you can poor some cream fresh or sour cream to soften the spice.

Cooking with love, 
Esli

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