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Huevos Rancheros Hash Brown Skillet

Prep 20 min
Total 40 min
Servings 4

Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn’t love this tasty take on a favorite Mexican breakfast? MORE+ LESS-

By Betty Crocker Kitchens

February 8, 2018

Ingredients

tablespoons vegetable oil

medium onion, chopped (1 cup)

tablespoon chili powder

3/4

teaspoon salt

cups frozen shredded hash brown potatoes (from 30-oz bag)

eggs

cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)

cup shredded Cheddar cheese (4 oz)

Sour cream, sliced avocado, chopped red onion, cilantro leaves, additional Old El Paso™ Thick ‘n Chunky salsa, if desired

Steps

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1

In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
2

Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
3

Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
4

Serve with remaining ingredients.

Expert Tips

Chili powder brands can vary considerably in heat levels. If your chili powder is extra mild or if you like your huevos on the hotter side, add 1/4 teaspoon ground red pepper (cayenne) with the chili powder.
Pepper Jack cheese makes a nice substitution for the Cheddar cheese in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 215mg; 72%
Sodium: 1220mg; 51%
Potassium: 1170mg; 33%
Total Carbohydrate: 70g; 23%
Dietary Fiber 7g 29% Sugars 7g
Protein: 18g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 20%; 20%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;