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
Cook Hashbrowns
In a large skillet, heat the olive oil over medium heat. Add the frozen hashbrowns and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and crispy.

2
Prepare Taco Meat
In a separate pan, brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat, then add taco seasoning and 1/4 cup of water. Stir and cook until the mixture is thickened, about 3-5 minutes.

3
Scramble Eggs
In a bowl, whisk the eggs until well beaten. Pour the beaten eggs into the same skillet used for the hashbrowns, and scramble them over medium heat until fully cooked, about 3-4 minutes.

4
Combine and Serve
Once the eggs are cooked, add the seasoned taco meat to the skillet with the eggs. Stir to combine, then layer the mixture over the hashbrowns. Top with pico de gallo, sliced black olives, and sprinkle shredded cheddar jack cheese on top. Serve immediately.