Papitas (Mexican Breakfast Potatoes) – A Fiesta in Your Pressure Cooker
These easy Mexican breakfast potatoes are packed with warm, spicy flavors and tender-crisp textures, making them a perfect start to your day. Made with simple fresh ingredients and cooked quickly in a pressure cooker, this recipe brings a fiesta of flavors to your breakfast table.
Ingredients
Main ingredients
- 8 Potatoes good-sized, peeled or skin on for rustic vibe
- 1 Bell pepper green, red, or white, chopped
- 0.5 large Onion chopped small
- To taste Salt
- To taste Pepper
Instructions
Instructions
- Peel and dice potatoes into small cubes, about bite-size to cook evenly and quickly.
- Chop bell pepper and onion into small pieces.
- Heat pan over medium heat and toss in diced potatoes. Cook, stirring gently, to build a golden crust, about 10 minutes.
- Add chopped bell pepper and onion to the pan with potatoes and season with salt and pepper. Mix well.
- Seal the pressure cooker and bring to pressure. Cook under pressure for a few minutes.
- Perform a slow pressure release and remove the lid.
- Finish cooking uncovered for about 15 minutes until potatoes are golden and crispy and veggies are tender.
- Serve hot with tortilla, eggs, or breakfast sausage as desired.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 3 days or freeze for longer. Reheat in a skillet to maintain crispiness.
Optional additions include chopped bacon, turkey bacon, or chicken sausage. For spice, add jalapeños or chili powder.