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Cheesy Mexican Potatoes Skillet

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Cheesy Mexican Potatoes Skillet

An amazing side dish that would work just as good for dinner as it would for brunch. Have all your bit@hes screaming for more with this one!
Servings 4


  • 2-3 Russet potatoes
  • 1 tsp salt
  • 2-3 tbsp butter
  • 1/2 onion diced
  • 2 Roma tomatoes diced
  • 1 cup roasted red peppers diced
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 1/2 tbsp flour
  • 1 1/2 cups milk
  • 1/2 tsp ground black pepper
  • 2 tbsp fresh lime juice can substitute red wine vinegar
  • 1 cup freshly shredded cheddar cheese can substitute grated parmesan cheese


  • Shred the potatoes into a large strainer and squeeze the excess moisture out by pressing with a paper towel. Place the potatoes in a bowl with the salt and mix thoroughly to help prevent the potatoes from browning early.
  • Preheat oven to 350 Degrees
  • In a large (at least 12-inch, deep) skillet, melt the butter on medium heat and then raise the heat to medium high and add the onion, tomatoes, roasted red peppers, South of My Border Mexican Blend or other spices, and the potatoes and sauté for about 5 minutes.
  • Add the flour and stir to coat the tomatoes, roasted red peppers, potatoes and onion. It will look a bit “clumpy”- that’s ok.
  • Add the milk and ground black pepper and stir to incorporate everything. Bring to a slow boil so that the milk begins to thicken. Once boiling, take off heat, add vinegar or lime juice, cheddar and mix carefully so that everything is incorporated. Taste and adjust salt.
  • Place skillet into oven and bake for about 30-35 minutes. Then broil the potatoes until crispy. Start out by broiling them for 4 minutes and then monitor them every minute until crisp and golden brown. Let the potatoes sit for 10 minutes prior to serving.
Tried this recipe?Let us know how it was!

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