Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!