adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Southwest Sausage, Veggie and Egg Hash Brown Skillet
0 Likes
Prep Time:
25 minutes
Total Time:
40 minutes
Savor a savory skillet with hash browns, eggs, sausage, and queso topping sprinkled with fresh cilantro – perfect for breakfast or dinner.
Ingredients:
  • 12 oz bulk breakfast sausage
  • 2 tablespoons vegetable oil
  • 1 box (7 oz) Betty Crocker™ Southwest Style Queso Potato Scrambles Kit
  • 1/2 cup canned black beans, drained, rinsed
  • 1/2 cup cooked corn kernels, drained if necessary
  • 3 eggs, beaten
  • 2 tablespoons chopped fresh cilantro leaves
Instructions:
  • Cook the sausage in a 10-inch nonstick skillet over medium-high heat for 7 to 9 minutes, stirring frequently until it is fully cooked. Place the cooked sausage on paper towels to drain, then set it aside. Wipe out the skillet carefully.
  • Combine water, oil, potato blend, and seasoning from the kit in the skillet. Stir thoroughly and bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover, and let it simmer without stirring for about 12 minutes until most of the liquid is absorbed.
  • Turn up the heat to medium-high and fold in the cooked sausage, beans, and corn into the potato mixture. Let it cook without a lid for 1 to 3 minutes, stirring occasionally, until the liquid is absorbed and the mixture is heated through.
  • Push the potato mixture to the side of the pan and pour in the beaten eggs. Cook for 1 to 2 minutes, stirring occasionally until the eggs are firm. Gently fold the eggs into the potato mixture and remove from heat.
  • Massage the topping pouch (from the kit) to make it more pliable, then tear it open. Drizzle the topping over the potato mixture and garnish with fresh cilantro leaves.

Similar Recipes