New Mexican Breakfast Skillet Recipes

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

NEW MEXICAN BREAKFAST SKILLET

Steps:

• 1. In a large, heavy-duty skillet over medium heat, sauté the sausage 10 minutes or until thoroughly cooked, using a wood spoon to break up the sausage into small chunks as it cooks. Use a slotted spoon to transfer sausage to paper towel for a few minutes.
• 2. Add bell pepper and onion to skillet, and sauté in the hot grease for 5 minutes or until onion is translucent. Use a slotted spoon to transfer vegetables to a plate.
• 3. If there isn't any grease in the skillet, add 1 Tbsp vegetable oil. Add potatoes to the skillet, and season with salt and pepper. Sauté potatoes for 10 minutes, stirring frequently, or until golden and crispy on the edges. Stir in the cooked sausage and cooked onion/pepper mixture. Stir in the Hatch peppers and garlic, and continue to cook another 6 to 8 minutes or until the potatoes are tender and cooked through. Add the cheese and stir.
• 4. Use a wooden spoon to move the potato/sausage hash aside in 4 separate spots, to make "wells" (for the eggs). Carefully crack one egg into each well. Season eggs with salt and pepper, if desired. Cover pan with lid or foil, and let eggs cook about 4 to 5 minutes or to your preference.
• 5. Spoon a bit of the salsa over each egg. Distribute the avocado and chives (or cilantro) across the top of the sausage/potato hash. Divide into 4 servings, and serve immediately while still hot.

CHORIZO GREEN CHILE BREAKFAST SKILLET

Steps:

• In a large, heavy bottomed skillet over medium heat, add the chorizo and break up with a wooden spoon. Cook until browned and cooked through, about 10 minutes. Remove from the skillet and set aside.
• Add the pepper and onion to the skillet and cook in the chorizo grease until the onions are translucent, approximately 5 minutes. Remove the vegetables using a slotted spoon and set aside with the chorizo.
• If there is not enough grease left in the pan, add a tablespoon of oil. Add in the potatoes and season with salt and pepper. Cook, stirring every few minutes, until the potatoes are golden and crisp. Add the vegetables and chorizo back in with a slotted spoon, making sure not to add too much of the grease back to the pan with them. Add in the drained green chiles and stir.
• Continue to cook 5-10 more minutes, or until the potatoes are tender and cooked through. Add in the cheese and stir.
• Make two holes in the potato mixture and crack an egg into each well. Season with additional salt and pepper, and cook the eggs to your liking. (I covered the pan and cooked for about 4-5 minutes.)
• Add on your salsa, avocado, and chives and serve immediately!