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South of the Border Skillet Scramble
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|1 lb lean ground beef or ground breakfast sausage|
|1 cup onion, diced|
|1 Tablespoon fresh garlic, minced|
|1 Package (1 oz.) fajita or taco seasoning mix|
|1 can diced mild green chilies|
|2 cups prepared thick and chunky salsa|
|1 package (20 oz.) Simply Potatoes Shredded Southwestern or Original Hash Browns|
|Oil and butter|
|6 eggs, whisked|
|Salt and pepper, to taste|
|2 cups Mexican blend shredded cheese|
|sour cream, for topping, if desired.|
- Heat large nonstick skillet over medium-high heat. Brown ground beef or sausage with onion and garlic until no longer pink. Stir in fajita or taco seasoning and diced green chilies; cook 5 minutes. Stir in 1 cup salsa; bring to a boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally.
- Transfer to bowl; cover to keep warm. Return same skillet to burner and raise heat to high. Add 2 Tablespoon vegetable oil to pan; swirl to coat evenly. Add hash browns to pan and spread out evenly. Heat about 5 minutes on each side, until browned and crispy.
- Meanwhile, in separate medium nonstick skillet over medium-high heat, add 1 Tablespoon butter and whisked eggs. Sprinkle with salt and pepper and cook, stirring with spatula until just set. Fold scrambled eggs and reserved meat mixture into hot crispy hash browns. Sprinkle top with Mexican blend cheese and serve topped with remaining 1 cup salsa and sour cream, if desired.
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