Potatoes are one of those breakfast foods that can pair perfectly well with eggs and vegetables. Add a sprinkle of your favorite cheese and you've got yourself a hearty breakfast or brunch side that completes any meal. For a quick shortcut, use ready-made salsa or pico de gallo.
by Ericka Sanchez
What you'll need
- 1 yellow onion
- 2 garlic clove
- 3 Roma tomatoes, chopped
- 1 serrano chile, top removed
- 2 tablespoons canola oil
- 1 large Yukon potato, finely chopped
- 2 Mexican squash, chopped in small pieces
- 5 cilantro sprigs, chopped
- 1 cup queso fresco, in large crumbles
How to make it
- In a medium stock pot, boil Roma tomatoes, serrano chile, garlic and 1/2 the onion until the tomato skins burst through their skin. Remove, set aside and let cool for 15 minutes.
- Chop the remaining 1/2 onion in strips. In a large skillet, heat oil and add potatoes. Cook for 10 minutes and add onion strips. Cook on medium-low heat until potatoes and onions are tender.
- In a blender, blend boiled tomatoes, onion, Serrano chile, garlic, cilantro, 1/2 teaspoon salt and 1 cup of water used to boil vegetables in. Blend until smooth.
- Pour salsa into cooking potatoes, add squash, adjust salt if needed, cover and cook for 10 minutes until squash cooks. Sprinkle with queso fresco, cover and set aside for cheese to melt; approximately 5 to 10 minutes.
