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Tex Mex Potato and Egg Skillet

"Tired of the same ol’ breakfast? Jazz things up by combining your eggs and hash browns in one spicy Tex Mex skillet breakfast."
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25 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes(R) 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.
  2. Drizzle Simply Potatoes(R) with 1 tablespoon oil. Turn Simply Potatoes(R) 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 Simply Potatoes(R) from skillet; cover to keep warm.
  3. Reduce heat to medium-low. Add butter to skillet; heat until melted. Add Better’n Eggs(R), cook 3 to 4 minutes, stirring occasionally, until Better’n Eggs(R) are set but still moist.
  4. Return Simply Potatoes(R) to skillet; gently mix with Better’n Eggs(R). Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa and sour cream.


  • *Substitute 8 regular eggs, lightly beaten.

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