Rio Grande Skillet Recipe
Country potatoes topped with scrambled eggs, and your choice of grilled chicken breast or smoked pork carnitas with red peppers, onions, pork green chili, pepper Jack, Monterey Jack and Cheddar cheeses, sour cream, fresh pico de gallo and jalapeño slices.
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Ingredients
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Country Potatoes
Scrambled Eggs
Protein Options
Vegetables and Spices
Cheeses and Toppings
Method
Preparing Country Potatoes
- 1
Cook the Potatoes
Peel and cube the Russet potatoes. In a large skillet, heat olive oil over medium heat. Add the cubed potatoes and season with salt, black pepper, and paprika. Cook until golden brown and tender, stirring occasionally, about 15-20 minutes.
Scrambling the Eggs
- 2
Prepare the Eggs
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. In a separate skillet, melt the butter over medium-low heat. Pour in the egg mixture and gently stir with a spatula until scrambled and softly set, about 5-7 minutes.
Cooking the Protein
- 3
Prepare the Protein
If using grilled chicken, dice it into small pieces. If using smoked pork carnitas, shred it. Both options can be warmed in a separate skillet over medium heat until heated through, about 5 minutes.
Combining Ingredients
- 4
Assemble the Skillet
Once the potatoes are cooked, lower the heat and add the red bell pepper, onion, and pork green chili to the skillet. Cook for an additional 5 minutes until the vegetables are tender. Stir in the cooked protein of your choice, followed by the three types of cheese. Cook until the cheese melts.
Serving the Dish
- 5
Final Touches
Top the skillet mixture with the scrambled eggs. Finish with a dollop of sour cream, fresh pico de gallo, and jalapeño slices. Serve warm and enjoy!
