Start by peeling and dicing your potatoes into small, even cubes. This will ensure that the potatoes cook evenly and get crispy. Next, heat a large skillet over medium heat and add 1 tablespoon of olive oil or vegetable oil.

Once the oil is hot, add the diced potatoes and cook them, stirring occasionally, for about 10-12 minutes. You want the potatoes to become golden brown and crispy on the outside while remaining soft on the inside. Season the potatoes with salt and pepper as they cook.

While the potatoes are cooking, take the time to prep your vegetables. Dice the onions and bell peppers (if you’re using them). In a separate skillet, heat a little oil over medium heat and sauté the onions and bell peppers until they become soft and fragrant—around 4-5 minutes.

Adding these vegetables gives your dish an extra layer of flavor and texture, balancing out the richness of the potatoes.

While your potatoes and vegetables are cooking, it’s time to cook your chorizo. In a separate pan, cook the chorizo until it’s browned and fully cooked through, about 6-7 minutes. If you’re using another protein, like grilled chicken or leftover taco meat, cook it until heated through.

Once your chorizo is cooked, drain any excess fat and set it aside.

Once your potatoes are crispy, and the vegetables and chorizo are ready, it’s time to bring everything together. Add the sautéed vegetables and cooked chorizo to the skillet with the potatoes and stir everything together.

Let everything cook for another 2-3 minutes so the flavors can meld together.

Now, it’s time to elevate your dish with some melted cheese and salsa. Sprinkle the shredded cheddar cheese over the potato mixture, allowing it to melt into the dish. Then, drizzle your favorite salsa on top, giving your Mexican potatoes breakfast that authentic zesty flavor.

Transfer the cooked potato mixture onto serving plates. Top each portion with a dollop of fresh avocado and sprinkle with chopped cilantro for added freshness.