Keep the Home Fries Burning

papas mexicanos

What’s the best thing about an impending snowstorm? Stocking up on tasty things to make while you’re stuck inside the house. Even better? When that storm turns out to be nothing more than some flurries but you’ve still got the makings for a great lazy Sunday breakfast. Like these Mexican home fries … that were the perfect side for homemade breakfast sausage (yes, homemade!) and a sunny side egg.

Mexican Home Fies
- 2 tablespoons of vegetable oil
- 2 lbs of Russet potatoes, peeled & cut into ¼ cubes
- ¼ cup of diced yellow onion
- 1 jalapeño, diced
- 4 cloves of garlic, minced
- ½ cup of petite cut diced tomatoes with jalapeños, drained
- ½ teaspoon of cumin
- ¼ teaspoon of paprika
- 2 teaspoons of vinegar
- Salt and pepper

Add the oil to a large cast iron skillet and heat over medium-low heat. Add the potatoes and season with ½ teaspoon of salt. Cook uncovered, stirring occasionally, for 10 minutes or until the potatoes begin to brown. Stir in the onions and cook for 2 minutes, then add the jalapeño, garlic, tomatoes, cumin and paprika. Cook for 30 seconds more, then turn the heat to low, cover and cook for 15 minutes. Stir, scraping any potatoes from the bottom of the skillet, and add the vinegar and season to taste with pepper. Cook for another 10 minutes, or until the potatoes are the texture you want.

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