Vegan Mexican Breakfast Potatoes

Name: Vegan Mexican Breakfast Potatoes with Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 350 g russet potatoes (approx 2 medium) (cut into ½ inch cubes); 1 tbsp olive oil; 1 brown onion (diced); 1 jalapeño (finely chopped); 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp ground cumin; 150 g cherry tomatoes ((approx 15-20)); 1 avocado (sliced); 1 bunch coriander/cilantro (chopped)

Vegan Mexican breakfast potatoes are cubed russet potatoes seasoned with smoked paprika, cumin, and garlic, cooked with jalapeños and onions until crispy, then topped with fresh avocado, cherry tomatoes, and cilantro. They're a vibrant, spiced vegan brunch dish ready in under 25 minutes.

🌍Mexican 🥗Vegan 🥗Dairy-Free 🏷️30 minutes 🏷️Brunch Dairy free

🏷️

🏷️Egg free

🏷️Eggless

🏷️Healthy

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Forkfulofplants

Ingredients

350 g russet potatoes (approx 2 medium) (cut into ½ inch cubes)
1 tbsp olive oil
1 brown onion (diced)
1 jalapeño (finely chopped)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
150 g cherry tomatoes ((approx 15-20))
1 avocado (sliced)
1 bunch coriander/cilantro (chopped)

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Instructions

1
Bring a pot of well salted water to the boil, and boil the chopped potatoes for 5-10 minutes until they are just tender. Make sure you don’t over-boil the potatoes or they will fall apart when fried.
2
Next, heat a tablespoon of olive oil in a skillet over medium heat. Add the par-boiled potatoes and fry for 5 minutes, turning occasionally, until they are lightly brown and crispy on all sides, but not burning.
3
Add the diced onion and jalapeño to the pan and fry for 3-4 minutes more until they begin to soften.
4
Next, add the spices, stir to coat, then add the tomatoes. Cook for 5 minutes more until the tomatoes blister.
5
Serve the spicy Mexican breakfast potatoes immediately, topped with the avocado and cilantro.

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Tips & Notes

Pro tips

Cut potatoes into uniform ½-inch cubes so they cook evenly and crisp at the same rate.
Let the potatoes sit undisturbed for 5–6 minutes after adding to the hot oil to develop a golden crust before stirring.
Toast the dry spices (cumin, smoked paprika, garlic powder) with the onions and jalapeño for 1–2 minutes to bloom their flavors before adding potatoes.
Add tomatoes and avocado at the very end just before serving to prevent them from becoming mushy or oxidized.

Substitutions

Russet potatoes → Yukon Gold or waxy potatoes (cook slightly faster but won't crisp as much)
Smoked paprika → sweet paprika or chili powder (mild, sweet flavor instead of smoky)
Cilantro → parsley or green onions (if cilantro soapy taste issue)
Cherry tomatoes → diced Roma tomatoes or fresh salsa

Storage & make-ahead

Store cooled potatoes in an airtight container for up to 4 days. Reheat in a skillet with a splash of olive oil until warmed through. Add avocado and cilantro fresh after reheating.

Common Questions

Can I prep the potatoes ahead of time?

Yes. Cut potatoes up to 4 hours ahead and store in water in the refrigerator to prevent browning. Drain and pat dry before cooking.

How do I get crispy potatoes?

Use russet potatoes, cut them into uniform ½-inch cubes, and cook without stirring for the first 5–6 minutes to develop a golden crust before tossing.

What can I serve this with?

Serve alongside tofu scramble, sautéed kale, refried beans, or tortillas for a complete vegan breakfast plate.

Can I make this without jalapeños?

Yes. Omit the jalapeño or replace with diced bell pepper for mild heat. Add extra smoked paprika or a pinch of cayenne if you want spice without the fresh pepper.