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Huevos Rancheros Hash Brown Skillet

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Huevos Rancheros Hash Brown Skillet
  • Prep 20 min
  • Total 40 min
  • Servings 4
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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?
By Betty Crocker Kitchens
Updated Feb 8, 2018

Ingredients

  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped (1 cup)
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 6 cups frozen shredded hash brown potatoes (from 30-oz bag)
  • 4 eggs
  • 1 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
  • 1 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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Pepper Jack cheese makes a nice substitution for the Cheddar cheese in this recipe.

Nutrition

590 Calories, 26g Total Fat, 18g Protein, 70g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
230
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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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