Mexican potatoes and eggs
recipes
Mexican Potatoes and Eggs
Serve this with grilled bacon, for a tasty brunch.
Serves 2
400g medium boiling potatoes, diced
1 Tbsp oil
1 yellow capsicum, diced
1 onion, chopped
½ x 30g pack fajita seasoning mix
4 Tbsp water
2 eggs
Boil potatoes for 6-8 minutes or until tender. Drain.
Heat oil in a frying pan and stir fry capsicum and onion for 3-4 minutes.
Add the fajita seasoning with water.
Stir in the potatoes and cook for 1-2 minutea.
Transfer to a heatproof serving dish. Make 2 hollows in the mixture and crack in the eggs.
Place under a preheated grill for 2-3 minutes.
Serve immediately.
Grower's choice potato variety for this recipe:
Highlander Nadine Sefra
Sustainably growing fresh quality produce for New Zealand and beyond