Brunch Skillet With Cheesy Potatoes Recipes

CHEESY BREAKFAST POTATOES

Cheesy Breakfast Potatoes image

With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 28m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon garlic-flavored oil
4 ½ cups cubed potatoes
1 cup Canadian bacon, cut into 1/2-inch dice
¾ cup chopped red bell pepper
¼ cup chopped chives or green onions
2 cloves garlic, minced
1 teaspoon dried basil leaves
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 pinch Salt and pepper, to taste

Steps:

Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 22.4 g, Cholesterol 38.8 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17 g, SaturatedFat 6.1 g, Sodium 588.6 mg, Sugar 1.7 g

CHEESY STEAK AND POTATO SKILLET

Cheesy Steak and Potato Skillet image

Get dinner on the table in 30 minutes with refrigerated potatoes, frozen stir-fry veggies and quick-cooking sirloin.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb boneless beef sirloin steak, cut into 4 serving pieces
3/4 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 bag (1 lb 4 oz) refrigerated home-style potato slices
1 cup shredded American-Cheddar cheese blend (4 oz)

Steps:

Sprinkle beef pieces with 1/4 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until brown and desired doneness. Remove from skillet; keep warm.
In same skillet, melt butter over medium heat. Cook stir-fry vegetables in butter 2 minutes, stirring frequently. Add potatoes; sprinkle with remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend. Cook uncovered 8 to 10 minutes, stirring frequently, until tender.
Place beef in skillet with potatoes, pushing potatoes around beef. Cook 1 to 2 minutes, turning beef once, until thoroughly heated. Sprinkle with cheese; cover and heat until cheese is melted.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1/2 g

BRUNCH SKILLET WITH CHEESY POTATOES

Brunch Skillet with Cheesy Potatoes image

Sauté potatoes and onions and top them with eggs, cheese and bacon for this hearty brunch skillet. Serve our Brunch Skillet with Cheesy Potatoes for brunch... or any time, really.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 lb. red potatoes (about 3), peeled, cubed
6 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped red onions
1/2 cup chopped red peppers
2 cups broccoli florets
1 tomato, chopped
6 eggs
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Cook potatoes in boiling water 5 min.
Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes, broccoli and tomatoes; cook 10 min., stirring occasionally.
Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 320 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 5 g, Protein 16 g

COUNTRY BRUNCH SKILLET

Country Brunch Skillet image

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. -Elvira Brunnquell, Port Washington, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 bacon strips
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/2 cup shredded cheddar cheese

Steps:

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. , Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Nutrition Facts : Calories 304 calories, Fat 21g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 689mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

CHEESY POTATO & EGG SKILLET

Cheesy Potato & Egg Skillet image

Serve a skillet that everyone will love with this Cheesy Potato & Egg Skillet recipe. To make our Cheesy Potato & Egg Skillet recipe, sauté onions and sliced potatoes in a skillet until tender, then add beaten eggs and cook until set. Then, top with shredded cheddar for a delicious finish.

Provided by My Food and Family

Categories Home

Time 44m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 Tbsp. olive oil
1 lb. baking potatoes (about 3), cut lengthwise in half, then crosswise into thin slices
1 onion, coarsely chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
8 eggs, beaten
1 cup KRAFT Shredded Cheddar Cheese
1/2 tsp. dried basil leaves

Steps:

Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 265 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

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