Breakfast Skillet

  • Currently 4/5
3/4 lb bacon, cut into 1-inch pieces
3 cups cooked shredded hash brown potatoes
3 eggs
1 4.5 oz can green chiles, drained
3/4 cup shredded cheddar cheese
1 tomato, chopped
1. In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp.  Drain, reserving 2 tablespoons drippings and bacon in pan.
2. Add potatoes, spread evenly in skillet.  Cook 8 to 10 minutes, stirring occasionally, until brown.
3. In a small bowl, beat eggs and chiles with fork or wire whisk.  Pour egg mixture evenly over potatoes.  Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm.  Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.
Meal   Breakfast

Candace Trotter

Member since Nov 2009

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