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Breakfast Potatoes With Enchilada Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Author Stephanie Chavez


  • 4 tablespoons vegetable or canola oil
  • 5 cups peeled and diced russet potatoes
  • 1/4 cup yellow onion, minced
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon table salt
  • 1/2 cup red enchilada sauce
  • 1/2 cup cilantro, chopped


  1. In a large saute pan, heat oil on medium heat. Cook potatoes with onion and garlic until the edges start to crisp; about 10 minutes. Cook covered, flipping once or twice so they don’t get too crispy on one side only.
  2. Season with salt and garlic salt. Stir it up again to mix in the salts. Continue to cook the potatoes another five minutes covered, then finally stir in the sauce and chopped cilantro to finish cooking. Let it cook a few more minutes before turning it off. Taste the potatoes to see if they need more salt or garlic salt.
  3. Serve the potoates with salsa, sour cream, queso fresco, or avocado slices.