Start by peeling and cutting your potatoes into small, even cubes. This will ensure they cook evenly. After dicing, pat them dry with a paper towel to remove any excess moisture. This step helps the potatoes get that perfect crispy texture when frying.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add your diced potatoes in a single layer. Don’t overcrowd the pan; you want them to crisp up, not steam. Season with salt and pepper. Let them cook for 15-20 minutes, stirring every 5 minutes to get all sides nice and crispy. Be patient—this is where the magic happens!

While the potatoes are cooking, dice the onion, bell pepper, and jalapeños. Once the potatoes are golden and crispy, push them to one side of the skillet. Add a bit more oil if needed, then toss in your diced veggies. Sauté for 5-7 minutes until they soften and become fragrant. Add in your cumin, chili powder, and paprika midway through. These spices will bring an authentic Mexican flavor to your dish, giving it a smoky, aromatic kick.

Once the veggies are tender, mix them into the potatoes. Stir everything together so the spices coat both the potatoes and veggies. Taste and adjust the seasoning—don’t be afraid to add a little extra salt or spices for that perfect balance.

Sprinkle your shredded Mexican cheese over the potato and veggie mixture. Allow it to melt into the warm potatoes, creating a cheesy layer of goodness. If you want an extra cheesy breakfast, feel free to add more cheese on top!

Once the cheese is melted and the potatoes are cooked to perfection, remove the skillet from heat. Top your dish with fresh, chopped cilantro for a burst of freshness. For a little extra richness, you can add slices of avocado or even a scoop of salsa for a zesty finish. If you’re in the mood for more protein, serve this dish with a fried egg on top!