Mexi-scramble Skillet * Recipe

Time30m

Serves2

Two eggs, seasoned taco meat, pico de gallo, black olives & cheddar jack cheese over hashbrowns.

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Ingredients

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1
Prepare the Hashbrowns
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the frozen hashbrowns and spread them evenly in the skillet. Cook for about 5-7 minutes until they are golden brown and crispy, flipping halfway through.

2
Cook the Meat
While the hashbrowns are cooking, in a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain excess fat if needed, then stir in the taco seasoning and cook for an additional 2-3 minutes until well combined.

3
Scramble the Eggs
In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the hashbrowns once they are crispy. Allow the eggs to sit for a few moments, then gently stir to scramble them together with the hashbrowns.

4
Combine All Ingredients
Once the eggs are cooked, add the seasoned meat, pico de gallo, and black olives to the skillet. Stir everything together gently until heated through and combined, about 2-3 minutes.

5
Add Cheese and Serve
Sprinkle the shredded cheddar jack cheese over the top of the Mexi-Scramble and allow it to melt for about 1-2 minutes. Serve hot, and enjoy your delicious Mexi-Scramble Skillet!