Cheesy Creamy Salsa Verde Breakfast Potatoes
Cheesy Creamy Salsa Verde Breakfast Potatoes
Ingredients
For the Breakfast Potatoes
- 3 pounds white potatoes, diced into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 jalapeño, finely diced, seeds removed for less heat if desired
- 1 white onion, finely diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Salsa Verde Cream Sauce
- 8 ounces cream cheese, softened, 1 block
- 2 cups salsa verde
- 1 cup Mexican crema
For Finishing and Serving
- 1 1/2 cups Queso Chihuahua, shredded
- 8 large eggs, for scrambling
- 1 tablespoon butter, for scrambling eggs
- 1/4 teaspoon kosher salt, for scrambling eggs
- 1/8 teaspoon black pepper, for scrambling eggs
- 8 flour tortillas, warmed
Instructions
- 1
Prepare the potatoes: Wash and dice the white potatoes into approximately 1/2-inch cubes. Pat them dry with a paper towel to remove excess moisture, which helps them crisp up.
⏱️ 5 min
- 2
Cook the potatoes: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced potatoes in a single layer if possible (cook in batches if necessary to avoid overcrowding). Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are tender and have developed a slightly crispy, golden-brown exterior.
⏱️ 15 min
- 3
Sauté aromatics and spices: Carefully drain any excess oil from the skillet. Add the finely diced jalapeño and white onion to the skillet with the potatoes. Sprinkle in the paprika, garlic powder, onion salt, ground cumin, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for another 4 to 5 minutes, stirring frequently, until the onions are softened and the spices are fragrant.
⏱️ 5 min
- 4
Prepare the salsa verde cream sauce: While the potatoes are cooking, combine the softened cream cheese, salsa verde, and Mexican crema in a blender. Blend until the mixture is perfectly smooth and well combined, scraping down the sides as needed.
⏱️ 5 min
- 5
Combine and simmer: Pour the blended salsa verde cream sauce over the cooked potatoes and aromatics in the skillet. Stir thoroughly to ensure all the potatoes are evenly coated with the creamy sauce.
⏱️ 2 min
- 6
Finish with cheese: Reduce the heat to medium-low. Sprinkle the shredded Queso Chihuahua evenly over the top of the potato mixture. Cover the skillet with a lid and let it simmer for 5 to 8 minutes, or until the cheese is completely melted and bubbly, and the potatoes are tender throughout.
⏱️ 8 min
- 7
Prepare accompaniments: While the potatoes are simmering, scramble the large eggs with 1 tablespoon butter, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Warm the flour tortillas according to package directions.
⏱️ 5 min
- 8
Serve: Remove the skillet from the heat. Serve the cheesy, creamy salsa verde breakfast potatoes immediately alongside the scrambled eggs and warm flour tortillas. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Creamy Salsa Verde Breakfast Potatoes
Ingredients
For the Breakfast Potatoes
- 3 pounds white potatoes, diced into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 jalapeño, finely diced, seeds removed for less heat if desired
- 1 white onion, finely diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Salsa Verde Cream Sauce
- 8 ounces cream cheese, softened, 1 block
- 2 cups salsa verde
- 1 cup Mexican crema
For Finishing and Serving
- 1 1/2 cups Queso Chihuahua, shredded
- 8 large eggs, for scrambling
- 1 tablespoon butter, for scrambling eggs
- 1/4 teaspoon kosher salt, for scrambling eggs
- 1/8 teaspoon black pepper, for scrambling eggs
- 8 flour tortillas, warmed
Instructions
- 1
Prepare the potatoes: Wash and dice the white potatoes into approximately 1/2-inch cubes. Pat them dry with a paper towel to remove excess moisture, which helps them crisp up.
⏱️ 5 min - 2
Cook the potatoes: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced potatoes in a single layer if possible (cook in batches if necessary to avoid overcrowding). Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are tender and have developed a slightly crispy, golden-brown exterior.
⏱️ 15 min - 3
Sauté aromatics and spices: Carefully drain any excess oil from the skillet. Add the finely diced jalapeño and white onion to the skillet with the potatoes. Sprinkle in the paprika, garlic powder, onion salt, ground cumin, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for another 4 to 5 minutes, stirring frequently, until the onions are softened and the spices are fragrant.
⏱️ 5 min - 4
Prepare the salsa verde cream sauce: While the potatoes are cooking, combine the softened cream cheese, salsa verde, and Mexican crema in a blender. Blend until the mixture is perfectly smooth and well combined, scraping down the sides as needed.
⏱️ 5 min - 5
Combine and simmer: Pour the blended salsa verde cream sauce over the cooked potatoes and aromatics in the skillet. Stir thoroughly to ensure all the potatoes are evenly coated with the creamy sauce.
⏱️ 2 min - 6
Finish with cheese: Reduce the heat to medium-low. Sprinkle the shredded Queso Chihuahua evenly over the top of the potato mixture. Cover the skillet with a lid and let it simmer for 5 to 8 minutes, or until the cheese is completely melted and bubbly, and the potatoes are tender throughout.
⏱️ 8 min - 7
Prepare accompaniments: While the potatoes are simmering, scramble the large eggs with 1 tablespoon butter, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Warm the flour tortillas according to package directions.
⏱️ 5 min - 8
Serve: Remove the skillet from the heat. Serve the cheesy, creamy salsa verde breakfast potatoes immediately alongside the scrambled eggs and warm flour tortillas. Enjoy!
⏱️ 1 min