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Tex Mex Potato and Egg Skillet

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"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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25 m servings 279 cals
Original recipe yields 6 servings

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  1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes(R) 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(R) with 1 tablespoon oil. Turn Simply Potatoes(R) 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(R) from skillet; cover to keep warm.
  3. Reduce heat to medium-low. Add butter to skillet; heat until melted. Add Better’n Eggs(R), cook 3 to 4 minutes, stirring occasionally, until Better’n Eggs(R) are set but still moist.
  4. Return Simply Potatoes(R) to skillet; gently mix with Better’n Eggs(R). Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa and sour cream.


  • *Substitute 8 regular eggs, lightly beaten.

Nutrition Facts

Per Serving: 279 calories; 18.6 g fat; 14.1 g carbohydrates; 14.4 g protein; 30 mg cholesterol; 687 mg sodium. Full nutrition


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