Rotel Potatoes
Submitted by viking23
Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minRotel potatoes is a Tex-Mex breakfast staple that lives in the same family as home fries and ranchero eggs. Par-cooked potato chunks simmer in a can of Ro-Tel tomatoes (diced tomatoes with green chiles) until the potatoes absorb the spicy tomato liquid and soften all the way through.
Par-cooking the potatoes first is the step that makes this work. Half-cooked potatoes hold their shape when they hit the tomato pan, but soft enough inside to absorb flavor. Fully raw potatoes would take forever to cook in the tomato liquid and go grainy. Fully cooked potatoes crumble into paste.
Dumping most of the can, including the juice, is by design. That liquid is the simmering medium, and it reduces down into a clingy, spicy coat on the potatoes. Squeezing the tomatoes first would waste half the flavor.
The crater-and-eggs move is a one-pan trick. Pushing the hot potatoes to the sides creates a space for the eggs to scramble directly in the pan, picking up the Ro-Tel flavor as they cook. Mixing them in at the end binds the whole dish without making scrambled eggs that taste separate from the potatoes.
Wrapping in warm tortillas is the classic finishing move that turns this into a full breakfast taco. Cheese melts on top once everything’s off the heat.
Kitchen Tips
- Use russets for fluffier texture, or Yukon Golds for a creamier bite that holds its shape better.
- Microwave whole potatoes in their skins for 6 to 8 minutes to par-cook faster than boiling.
- For more heat, use the hot Ro-Tel or add a diced jalapeno to the pan.
- Cheddar or Monterey Jack melts best and matches the Tex-Mex flavors. Skip fancier cheeses here.
Variations
Ingredients
Directions
Microwave or boil the potatoes until they are half-cooked; the flesh should still be firm, and not crumbly.
Let them cool until you can comfortable handle them, and cut into bite-sized pieces.
In a large skillet, dump the can of Rotel tomatoes and most of the juice, then add potatoes.
Cook over medium heat, stirring occasionally, until most of the tomato liquid has been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes, and is usually dependant on how hungry you are).
Optional: If you want to add eggs at this point, make a crater in the center of the pan and add eggs.
Stir the eggs over medium heat until eggs are scrambled.
When they are just about done, mix thoroughly with the potato mixture.
Serve with cheese (optional), either alone, or wrapped in steamed tortillas.
With the eggs and cheese, this make a simple, spicy, and very filling breakfast.
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