Breakfast Hash with Scrambled Eggs

Name: Breakfast Hash with Scrambled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 8 eggs; 1/3 cup milk; 1/4 tsp salt; 2 tbsps vegetable oil; 2 cups cubed cooked potatoes; 1 cup chopped white onion; 1 cup chopped poblano pepper; 1/4 cup mexicali; 1 cup tortilla strips; Crumbled Cotija cheese optional; Chopped fresh cilantro optional

Start your day off right with a delicious Mexican-style breakfast hash. Savory, spicy and topped with cilantro –this scrambled egg breakfast hash is for those who love a little bit of everything. Cholula’s® Mexican breakfast recipe can be prepped in just 15 m... ReadMore ReadLess

15 min

PREP TIME

15 min

COOK TIME

148

CALORIES

11

INGREDIENTS

Servings: 10

INGREDIENTS

8 eggs
1/3 cup milk
1/4 teaspoon salt
2 tablespoons vegetable oil
2 cups cubed cooked potatoes
1 cup chopped white onion
1 cup chopped poblano pepper Substitutions available
- chopped green bell pepper
1/4 cup Cholula® Mexicali Wing Sauce
1 cup tortilla strips Substitutions available
- lightly crushed thin tortilla chips
Crumbled Cotija cheese, optional
Chopped fresh cilantro, optional

KEY PRODUCTS

INSTRUCTIONS

1 Whisk eggs, milk and salt in medium bowl. Heat large skillet sprayed with non-stick cooking spray on medium heat. Add egg mixture; cook and stir 5 minutes or until eggs are softly set. Remove from pan; keep warm.
2 Heat oil in same skillet on medium high heat. Add potatoes, onions and peppers. Cook and stir 8 - 10 minutes or until veggies are tender and potatoes are lightly browned. Gently stir in Wings Sauce until well mixed. Push potato mixture to outside edges of pan.
3 Spoon eggs into center of skillet. Remove skillet from heat. Sprinkle tortilla strips over eggs and top with crumbled Cotija and cilantro. Drizzle with additional Wings Sauce, if desired.
4 Tip: While this is a great way to use up leftover potatoes, you can also simply microwave potatoes to use in this recipe. Pierce 1 pound (about 2 medium) potatoes with a fork. Place potatoes in microwave-safe bowl with about 2 tablespoons water. Cover. Microwave on HIGH about 10 minutes, or until tender, turning halfway through cooking.