The Potato

Your humble, nutrient-dense, vegetable.


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Southwest Breakfast Potato Benedict

Oaxaca cheese crusted black bean mashed potato cakes over a hot sauce crema, topped with soft scrambled eggs garnished with fresh chopped cilantro serve with a tangy corn salsa.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Breakfast, Brunch
Cuisine: American, Southwest
Keyword: cheese, eggs, potatoes, vegetarian
Servings: 4
Calories: 520kcal


  • stovetop


  • 2 cups 500 g Mashed Potatoes
  • 1 cup 172 g Black Beans (cooked/canned)
  • 2 cups 240 g Oaxaca Cheese (grated) (May substitute Oaxaca cheese for grated pepper jack or mozzarella)
  • 4 each 176 g Eggs
  • 1 cup 254 g Prepared Pico de Gallo
  • ½ cup 82 g Frozen Yellow Corn
  • ½ cup 8 g Cilantro (chopped)
  • 1 cup 236 ml Sour Cream
  • ¼ cup 59 ml Hot Sauce


  • Gather all ingredients and equipment.
  • Drain and rinse cooked black beans using a strainer. Shake off excess water. In a medium size bowl, add mashed potatoes, black beans, and mix until black beans are evenly distributed in mashed potatoes. Then form into ¼ cup patties. In a nonstick frying pan or skillet, on medium high heat, scoop ¼ cup of grated cheese and melt, then place mashed potato cake on top melted cheese. When cheese has formed into a crust or turn golden brown remove and set aside encrusted mashed potato cake, cheese crust side up.
  • In a frying pan, on medium high heat, scramble eggs. Set aside.
  • In a medium bowl, add prepared Pico de Gallo and thawed corn and mix until combined. Set aside.(Optional) Roast corn in a dry cast iron skillet on high heat to char corn for extra roasted flavor.
  • In a small bowl, pour sour cream and hot sauce and mix until combined, and set aside.
  • To assemble, per plate, lay hot sauce crema on plate, lay 2 mashed potato cakes on top, scoop scramble eggs and garnish with chopped cilantro and lay corn salsa beside mashed potato cakes.


Calories: 520kcal | Carbohydrates: 41g | Protein: 29g | Fat: 27g | Cholesterol: 220mg | Sodium: 1620mg | Potassium: 569mg | Fiber: 4g | Sugar: 9g | Vitamin C: 14.91mg
JPMA, Inc.