Tex-Mex Skillet with Egg Whites and Hash Browns
Tired of the same ole’ breakfast? Jazz things up with this tasty Tex Mex skillet meal of eggs and hash browns.
Prep Time:
25 min
Servings:
6
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Ingredients
- 3 Tablespoons vegetable oil
- 1 Package Simply Potatoes Southwest Style Hash Browns
- 1 Cup red bell pepper chopped
- 1 Tablespoon butter or margarine
- 16 Ounces Bob Evans 100% Liquid Egg Whites – 16 Ounces
- 1/4 Cup fresh cilantro chopped
- 1 Cup Crystal Farms® Shredded Monterey Jack Cheese
- Sour Cream to serve
- Salsa to serve
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Simply Potatoes Southwest Style Hash BrownsInstructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes Southwest Style Hash Browns and red pepper. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on bottom.
- Drizzle hash browns with 1 tablespoon oil. Turn hash browns over with spatula (do this in sections). Continue cooking 6 to 8 minutes or until golden brown and tender, turning once more if necessary. Remove hash browns from skillet; cover to keep warm.
- Reduce heat to medium-low. Add butter to skillet; heat until melted. Add Bob Evans 100% Liquid Egg Whites, cook 3 to 4 minutes, stirring occasionally, until egg whites are set but still moist.
- Return hash browns to skillet; gently mix with eggs. Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa and sour cream.
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