Southwest Sausage Veggie And Egg Hash Brown Skillet Food

SOUTHWESTERN HASH WITH EGGS

Southwestern Hash with Eggs image

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds pork steak, cubed
1 teaspoon vegetable oil
1 large potato, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chopped green pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 eggs
3/4 cup shredded cheddar cheese
4 corn tortillas (6 inches), warmed

Steps:

In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.

SKILLET EGG AND HASH BROWNS BREAKFAST

Skillet Egg and Hash Browns Breakfast image

Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.

Provided by DianeNJ

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 slices bacon
2 cups refrigerator hash brown potatoes
1/2 medium onion, chopped
salt and pepper
6 eggs
1 1/2 cups shredded monterey jack and cheddar cheese blend

Steps:

I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.

Nutrition Facts : Calories 532.5, Fat 35.1, SaturatedFat 13.7, Cholesterol 324.9, Sodium 700.9, Carbohydrate 29.6, Fiber 2.7, Sugar 2.2, Protein 23.7

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