Prep Time5 minutes
Total Time15 minutes
Servings4 servings
A simple hearty breakfast recipe of 5 Ingredient Mexican Potato Stack. All of your favorite Mexican ingredients with an egg on top. Drizzle with your favorite hot sauce or salsa, and serve up deliciousness.
One of the things I love more than anything is making a hearty breakfast for my family. There’s something about cooking up something delicious for the first meal of the day that fills my heart with joy. Now, I’m not talking about a giant breakfast, I am a busy mom, that’s a fact Jack. So how do you whip up something healthy and hearty in a short time? One way is using leftovers and another is using products like Simply Potatoes, like I did for this recipe.
I used Simply Potatoes Mashed Potatoes because they are fresh potatoes and heated them in the microwave. Then added them to a hot skillet sprayed with cooking spray in patties and crisped them up. They will be a bit loose, but that makes them crispy on the outside and soft on the inside. Flip carefully! I heated up a can of seasoned black beans while the potato pancakes were cooking and then sliced up some avocado, fried a few eggs and to top it all off, I drizzled it with bottled salsa. Everything cooks while the potato pancakes are sizzling in the pan.
This was a big hit and everyone gobbled it right up! How’s that for a quick breakfast that won’t have you slaving over the hot stove for hours? I know, I’m a giver. Here’s the recipe. Make sure you make it soon!
Mexican Potato Stack
Ingredients
- 24 oz package Simply Potatoes Traditional Mashed Potatoes, other leftover homemade mashed potatoes equal to 2 1/2 cups
- 15 oz can seasoned black beans, or plain and season to your liking
- 4 eggs
- 1 avocado, peeled, pitted and sliced
- salsa
Instructions
- Heat the mashed potatoes according to manufacturer instructions.
- Heat a large skillet over medium-high heat and spray with cooking spray. Portion the hot mashed potatoes into 4 patties. Press lightly to flatten. Cook until browned and crispy, about 5 minutes. Flip and repeat on the other side for another 5 minutes.
- While the potato pancakes are cooking, heat black beans until warm, set aside.
- In another skillet, fry eggs to your liking.
Assembly:
- Place the potato pancake on a plate and top with black beans, avocado slices, an egg and drizzle with your favorite salsa. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!