One Pan Mexican Hashbrowns and Eggs

• Vegan
• Gluten free

• Produce

  • 3 cups O'brien frozen hashbrown potatoes

Found on motherrimmy.com

Description

Ingredients

• 3 cups Obrien Frozen Hashbrown Potatoes
• 2 large eggs
• 4 large egg whites
• ½ tablespoon Mexican seasoning
• ½ cup fresh cilantro, chopped

Directions

• Preheat a non-stick skillet sprayed generously with cooking spray over medium heat.
• Whip eggs in a small bowl.
• Add potatoes to the pan with Mexican seasoning and cook stirring every few minutes while allowing potatoes to start to brown. Cook potatoes until lightly browned and cooked through for 15 - 20 minutes.
• Move potatoes to the side of the pan, add a little more cooking spray to the dry part of the pan, then add the eggs. Stir eggs gently until cooked through and scrambled. Gently move the potatoes into the eggs and mix together with cilantro. Season with salt and pepper to taste.
• Optional toppings: queso fresco cheese, chopped avocado, light sour cream, and salsa.

Nutrition