Southwest Breakfast Skillet Recipe

Crisp the Hash Browns

Heat a large 12-inch oven-safe skillet (or cast-iron) over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter until shimmering. Spread 4 cups frozen shredded hash browns evenly in the skillet, press down with a spatula and cook undisturbed 6–8 minutes until bottom is golden-brown and crisp. Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Sauté Peppers and Onions

While hash browns cook, heat 1 tbs olive oil in a medium skillet over medium heat. Add 1/2 cup each diced red and green bell peppers and 1/2 cup diced yellow onion. Sauté 5–7 minutes until softened and slightly charred at edges. Transfer peppers/onions to a plate.

Warm Brisket and Beans

In the same medium skillet over medium heat, add the shredded house-smoked brisket (2 cups) and 1 cup drained black beans. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika. Cook 3–4 minutes until heated through and beans are warmed. Fold the sautéed peppers and onions into the brisket-bean mixture and heat 1 more minute. Taste and adjust salt if needed.

Assemble on Hash Browns

Spread the brisket-pepper-bean mixture evenly over the crisped hash browns in the large skillet. Reduce heat to low and keep warm while you prepare eggs and hollandaise.

Make the pico by combining 1 cup diced roma tomatoes, 1/4 cup finely diced red onion, 1 jalapeño (seeded and minced), and 1/4 cup chopped fresh cilantro in a bowl. Stir in 2 tbs fresh lime juice and 1/2 tsp salt. Let sit at room temperature while finishing the skillet to allow flavors to meld.

In a bowl whisk together 6 large eggs, 3 tbs whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until blended. Heat a nonstick skillet over medium-low heat and melt 1 tbs unsalted butter. Pour in the egg mixture and, using a spatula, gently scramble until just set and still creamy (about 3–5 minutes). Remove from heat and spoon the scrambled eggs over the brisket-layered hash browns, spreading evenly.

Make a Quick Hollandaise (Emulsion)

Set a small heatproof bowl over (not in) simmering water (double boiler). Whisk 3 egg yolks with 1 tbs fresh lemon juice until slightly thickened. Slowly drizzle in the hot melted butter (6 tbs) in a thin stream while whisking constantly until the sauce is thick and emulsified (3–5 minutes). Remove from heat, season with 1/4 tsp salt and 1/8 tsp cayenne or a few drops of hot sauce if using. If sauce is too thick, whisk in 1–2 tbs warm water to loosen.

If you prefer, keep hollandaise warm by placing bowl in a warm (not hot) water bath until serving, whisking occasionally.

Drizzle 3/4 of the hollandaise evenly over the scrambled-egg-topped skillet. Spoon or scatter 1 cup pico de gallo on top. Garnish with 2 tbs chopped fresh cilantro and serve with lime wedges on the side. Reserve extra hollandaise to pass at the table.

Serve the skillet family-style (or portion into 4 plates). Encourage diners to squeeze a lime wedge over their portion if desired.