Begin by peeling the medium potatoes and rinsing them under cold water. Dry them with a kitchen towel, and then dice them into bite-sized pieces for even cooking.

While the potatoes are drying, mince the garlic, chop the onion and serrano peppers, and dice the Roma tomatoes.

In a large skillet, heat the olive oil over medium heat for about 2-3 minutes until it’s shimmering but not smoking.

Add the minced garlic to the hot oil and sauté for 1 minute until fragrant.

Incorporate the diced potatoes along with the salt. Mix well to coat the potatoes with oil, then cover and cook on medium-high heat for 5 minutes.

Gently fold in the chopped onion, diced tomatoes, and diced peppers into the pan.

Cover again and let the mixture cook for an additional 15 minutes, checking occasionally until the potatoes are tender.

Once cooked, serve your Breakfast Papas Mexicana hot!