taquito brunch skillet
If you like, you can crack eggs on top of the hot mixture and cover to cook them sunny side up.Source unknown
prep time
cook time
method
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yield
4 to 6
Ingredients
- 2 tablespoons olive oil or butter
- 2 cups potatoes cut into 1/2 inch cubes, fresh or precooked
- 1 cup fresh diced onions
- 10 - beef or chicken tacquitos, such as el monterey, thawed and diced in 1/2 inch pieces
- 1/2 cup diced celery
- 1/2 cup thick and chunky red salsa
- 1/4 cup diced black olives
- 2 - eggs
- 1 cup three cheese shredded mexican blend
- - fried onion topping, bacon bits or chopped fresh cilantro, optional
How To Make taquito brunch skillet
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Step 1Heat oil in a large skillet over medium-high heat.
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Step 2Add potatoes and onions; Fry for two minutes, or until potatoes are soft and onions are translucent. Add diced tacquitos, potatoes, celery, salsa and black olives. Cook until heated through.
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Step 3Break eggs into a bowl and whisk. Add cheese to the bowl and mix well. Pour the mixture into the skillet. Cook until the eggs are done. Serve at once, garnished with fried onions, bacon bits or chopped cilantro.
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