Salsa & Hashbrown Skillet


Serves: 4
Total Calories: 244

Ingredients

1/4 cup butter
3 cups frozen shredded hashbrowns with peppers and onions, thawed
2 eggs, beaten
1 cup shredded sharp Cheddar cheese
1/2 cup chunky salsa, drained

Directions:

Melt butter in a skillet over medium heat. Add hashbrowns; cook for 5 minutes. Pour eggs over top; reduce heat and cook for 5 minutes, or until eggs are set. Flip over; sprinkle with cheese and heat until cheese melts. Serve with salsa.

Nutritional Facts:

Serves: 4
Total Calories: 244
Calories from Fat: 194

This Salsa & Hashbrown Skillet recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.


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