Southwest Skillet Recipe

Time30m

Serves2

Two eggs scrambled with onions, peppers & sausage topped with cheddar jack cheese, served over hashbrowns with salsa & sour cream.

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Ingredients

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1
Chop Vegetables
Dice the onion and bell peppers into small pieces and set aside.
2
Prepare Sausage
If using link sausage, slice it into small pieces. If using bulk sausage, crumble it into small pieces.
3
Prepare Hashbrowns
If using frozen hashbrowns, thaw them as per package instructions. If using fresh, shred raw potatoes and rinse to remove excess starch.

4
Cook Hashbrowns
In a large skillet, heat a tablespoon of oil over medium heat. Add the hashbrowns, spreading them out in an even layer. Cook for about 5-7 minutes until golden brown, flipping halfway through. Once done, remove from skillet and set aside.
5
Cook Sausage
In the same skillet, add another tablespoon of oil if needed and heat over medium-high heat. Add the sausage and cook for about 5 minutes until browned and cooked through. Remove from skillet and set aside.
6
Sauté Vegetables
In the same skillet, add the diced onions and bell peppers. Sauté for about 3-4 minutes until they become tender and fragrant.
7
Scramble Eggs
In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet over the sautéed vegetables. Stir gently to scramble them together, cooking for about 2-3 minutes until the eggs are fully cooked.
8
Combine Ingredients
Add the cooked sausage back into the skillet with the scrambled eggs and vegetables. Mix well to combine.
9
Add Cheese
Sprinkle the cheddar jack cheese over the mixture in the skillet. Cover with a lid for about 1-2 minutes until the cheese melts.

10
Plate the Dish
Place a serving of hashbrowns on a plate. Top with the scrambled egg and sausage mixture. Drizzle salsa on top and add a dollop of sour cream.
11
Enjoy
Serve immediately while hot and enjoy your Southwest Skillet!