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Tex Mex Potato and Egg Skillet

SUBMITTED BY: Simply Potatoes®

"Tired of the same ol’ breakfast? Jazz things up by combining your eggs and hash browns in one spicy Tex Mex skillet breakfast."
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READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons vegetable oil
  • 1 (20 ounce) package Simply Potatoes® Southwest Style Hash Browns
  • 1 cup chopped red bell pepper
  • 1 tablespoon butter or margarine
  • 1 (16 ounce) package Better'n Eggs®*
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded Monterey Jack cheese
  • Salsa
  • Sour cream

DIRECTIONS

  1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes® and red pepper. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on bottom.
  2. Drizzle Simply Potatoes® with 1 tablespoon oil. Turn Simply Potatoes® over with spatula (do this in sections). Continue cooking 6 to 8 minutes or until golden brown and tender, turning once more if necessary. Remove Simply Potatoes® from skillet; cover to keep warm.
  3. Reduce heat to medium-low. Add butter to skillet; heat until melted. Add Better’n Eggs®, cook 3 to 4 minutes, stirring occasionally, until Better’n Eggs® are set but still moist.
  4. Return Simply Potatoes® to skillet; gently mix with Better’n Eggs®. Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa and sour cream.

FOOTNOTE

  • *Substitute 8 regular eggs, lightly beaten.
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Nutritional Information
Tex Mex Potato and Egg Skillet

Servings Per Recipe: 6

Amount Per Serving

Calories: 278

  • Total Fat: 18.6g
  • Cholesterol: 30mg
  • Sodium: 621mg
  • Total Carbs: 14.2g
  •     Dietary Fiber: 1.9g
  • Protein: 14.2g

VIEW DETAILED NUTRITION

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