Taco Potatoes

Tex-Mex twist on Breakfast Potatoes

Taco Potatoes
Taco Potatoes

I started making a Tex-Mex version of breakfast potatoes years ago. They are such a versatile side that you can pair them anything from breakfast burritos to Black Bean Burgers. Tonight, we had them with BBQ Chicken sandwiches.


1 bag baby Dutch yellow potatoes
1-2 Tablespoons olive oil
Salt & Pepper
Taco Seasoning (my favorite is C&J Farms Tasty Taco)


Rinse and quarter potatoes.

Heat olive oil in a medium size skillet. When oil is hot, add potatoes.
Season with salt, pepper, cumin and taco seasoning.

Stir. Cook for a couple minutes and season again. This is one of those season with your heart dishes.

Cover and stir occassionally until potatoes are crispy and brown on the outside and tender in the middle.


Sometimes I like to add chopped yellow onion and red bell pepper about halfway through cooking.

Leftover potatoes are great in a breakfast bowl with crumbled sausage, egg, and cheese.

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