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PCLinuxOS Bonus Recipe Corner:

Huevos Rancheros Hash Brown Skillet

Serves 4

Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn't love this tasty take on a favorite Mexican breakfast?


3 tablespoons vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon chili powder
3/4 teaspoon salt
6 cups frozen shredded hash brown potatoes (from 30-oz bag)
4 eggs
1 cup Thick 'n Chunky salsa (from 16-oz jar)
1 cup shredded Cheddar cheese (4 oz)
Sour cream, sliced avocado, chopped red onion, cilantro leaves, additional Thick 'n Chunky salsa, if desired


In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir for 1 minute.

Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook for 8 to 10 minutes or until the bottom starts to brown. Using spatula, working in sections, turn hash browns over so the browned side is on top. Use a large spoon or spatula to make four indentations in the hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.

Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook for 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.

Serve with remaining ingredients.


Calories: 590           Carbs: 70g           Fiber: 7g           Sodium: 1220mg           Protein: 18g

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