Breakfast in a Skillet - Texas Style
NOTE: Cook time includes the stove top and oven times combined. If you do not have leftover taco meat you could easily cook it in the time it takes to par-cook the potatoes. I would suggest having the pico de gallo made in advance.
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- 1 c
- taco meat
- 1 c
- pico de gallo with corn
- 2 c
- melting mexican cheese
- 3 medium
1Wash potatoes and slice into medium thick rounds. I like using a mandolin for this. Place in bowl and drizzle with a little olive oil and any spicy seasoning (seasoning opt). Now layer bottom of cast iron skillet or any baking dish, approx 9x11. Cook over low heat with lid on for about 15 - 20 min until you can easily place a fork through, they should not be cooked all the way though. Once potatoes are fork tender, place about 3/4 c of cheese on top of potatoes.
2For the egg mixture I used leftover taco meat and leftover pico de gallo so I was ready to go. Mix eggs, taco meat and pico together well in bowl. Pour over cheese topped potatoes.