Cheesy Mexican Home Fries

Spice up your breakfast with these delicious and easy cheesy Mexican home fries! These crispy potatoes are loaded with bold spices and melted cheese for a delicious twist on a classic breakfast dish.

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Recipe

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5 from 1 vote

Cheesy Mexican Home Fries

Total Time30 minutes mins

Course: Appetizer, Breakfast, Side Dish

Cuisine: American, Mexican

Keyword: vegetarian

Servings: 4

Author: Christine Ma

Ingredients

• 1 ½ pounds Yukon gold potatoes cut into ¾-inch cubes
• 6 cups water
• 1 tablespoon salt
• ½ teaspoon baking soda
• 3 tablespoons oil divided
• 1 small red onion diced
• 1 medium poblano diced
• 2 garlic cloves minced
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon black pepper
• ¼ teaspoon cayenne
• ¾ cup shredded Mexican cheese
• 2 tablespoons chopped cilantro

Instructions

• Combine potatoes, water, salt, and baking soda in a large pot. Bring to a boil over high heat. Reduce heat to medium and continue to cook until potatoes can be pierced with a fork but still hold their shape. Remove from heat and drain potatoes in a colander. Shock in cold water and spread potatoes on a baking sheet. Pat dry with paper towels and let rest for 10 minutes.
• Heat 2 tablespoons oil in a large saute pan over medium heat. Add potatoes, arranging them in one even layer. If all of the potatoes do not fit, you will have to cook them in batches. Let the potatoes sit undisturbed for 8-10 minutes or until golden brown. Flip and cook for another 2-3 minutes or until golden brown. Transfer potatoes to a plate.
• Add another tablespoon to the same pan over medium heat. Add chopped onion and poblano and saute until vegetables are softened, about 7-8 minutes. Add garlic and saute for 30 more seconds.
• Add back potatoes and all of the seasonings including chili powder, paprika, cumin, oregano, black pepper, and cayenne. Season with salt and toss to combine. Heat for 1 more minute or until potatoes are well coated with spices. Remove from heat and sprinkle cheese on top. Garnish with cilantro and serve.

Notes

You will need 4-5 potatoes for this recipe.

You can boil the potatoes and finish seasoning them when ready to serve.

Step-by-step instructions

Step 1: Prepare potatoes

If you've ever wondered why your home fries don't quite match up to your favorite diner's, I'm about to change your breakfast game forever. There are a few insider tricks that make all the difference.

First off, the potato. I'm team Yukon Gold all the way for this recipe. When I was attending the Culinary Institute of America, we learned the difference between waxy potatoes and starchy potatoes to better understand which is better for what dish.

Yukon potatoes fall right in the middle of the spectrum and have the perfect balance of starchiness and waxiness. This means that they can hold their shape and maintain a fluffy interior.

Russets can work, but they tend to fall apart more easily. Red potatoes stay too firm and don't develop that dreamy interior fluffiness we're after.

Combine diced potatoes with water, baking soda, and salt, then bring to a boil. That tiny half-teaspoon of baking soda is the secret to achieving a perfectly crispy exterior and tender interior.

As soon as the potatoes can easily be pierced with a fork, drain and shock the potatoes. Shocking the potatoes in cold water immediately stops the cooking process and prevents your potatoes from turning to mush.

Spread the potatoes on a baking sheet and let them dry for 10 minutes. Damp potatoes will steam instead of fry, so don't skip this step, or else you'll miss out on that golden-brown exterior we're working so hard for.

Step 2: Saute potatoes

Now that the potatoes are tender, we need to work on getting them beautifully golden brown. Heat the oil over medium heat and spread the potatoes in an even layer in the pan.

When you add the potatoes to the pan, resist the urge to stir. I know it's tempting to move things around, but those 8-10 minutes of undisturbed cooking time allow a beautiful crust to form.

It's like getting a perfect sear on a steak-you need contact time with the hot surface.

Arrange your potatoes in a single layer, and don't overcrowd the pan. If necessary, work in batches. If your potatoes are too close together, they'll steam each other instead of frying.

Step 3: Season

Once your potatoes have achieved that perfect golden crust, it's time to add flavor, including the vegetables and spices.

Saute the red onion and poblano in the same pan isn't just convenient, it's strategic. Those vegetables pick up all the delicious browned bits left from the potatoes while releasing their moisture, which helps deglaze the pan naturally.

Let them cook down until the onions are translucent, and the poblanos have softened, about 7-8 minutes.

Add those crispy potatoes back to the pan and season them with the blend of spices. That quick one-minute heat-up at the end isn't just warming things through; it's allowing the fat in the pan to bloom the spices and carry their flavors into those perfectly textured potatoes.

Then the final touch: the cheese. Although you don't necessarily need to add cheese, it does take it to the next step. Let the cheese melt and garnish with chopped cilantro before serving.

Even though these cheesy Mexican home fries are a breakfast dish, you can honestly enjoy them any time of the day. I loved them alongside Korean sloppy joes or pork sisig burrito for one comforting and satisfying meal!

Make-ahead and storage tips

• Make-ahead: You can parboil the potatoes a day ahead and store them in the refrigerator. However, for the best texture and flavor, I recommend finishing cooking them just before serving. The final sautéing and cheese melting should be done right before serving.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More potato side dish recipes

Looking for more potato sides? Try these: