Mexi-scramble Skillet * Recipe
Two eggs, seasoned taco meat, pico de gallo, black olives & cheddar jack cheese over hashbrowns.
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Ingredients
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Eggs and Meat
Toppings
Hashbrowns
Method
Preparation
- 1
Prepare the Hashbrowns
In a large skillet, heat the olive oil over medium heat. Once hot, add the frozen hashbrowns. Spread them evenly in the skillet and season with salt and black pepper. Cook for about 5-7 minutes until they are golden and crispy, stirring occasionally.
- 2
Cook the Taco Meat
While the hashbrowns are cooking, heat the seasoned taco meat in a separate pan over medium heat. Stir occasionally until heated through, approximately 5 minutes.
Cooking the Eggs
- 3
Scramble the Eggs
In a bowl, crack the eggs and whisk them until well combined. Once the hashbrowns are crispy, push them to one side of the skillet and pour the scrambled eggs into the other side. Allow them to cook undisturbed for about 1 minute, then gently stir and scramble until fully cooked, about 2-3 minutes.
Assembly
- 4
Combine Everything
Once the eggs are cooked, add the heated taco meat on top of the eggs and hashbrowns. Then layer the pico de gallo, sliced black olives, and shredded cheddar jack cheese over the top. Allow the cheese to melt slightly, about 1-2 minutes.
- 5
Serve
Remove from heat and serve hot. Enjoy your Mexi-Scramble Skillet!
