Skillet Breakfast Stack

Quick Info

Breakfast Potato Under 15 min 6


Skillet Breakfast Stack


Mr. Food - "Ohh it's so good!!"


  • 1/2 stick (1/4 cup) butter
  • 1 (26-oz.) bag frozen shredded hash browns
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 2 cups refrigerated liquid eggs
  • 1 cup frozen corn, thawed
  • 2 green onions, sliced
  • 1/2 cup salsa
  • 1 cup shredded Cheddar cheese


In a large skillet, melt butter over high heat. Add hash browns, 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well. Cook 15 minutes, stirring occasionally. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to liquid eggs then stir and pour over potatoes. Cover and cook 6 to 8 minutes, or until set. Meanwhile, in a medium bowl, combine corn, green onions, and salsa; mix well then spoon over eggs. Sprinkle with cheese, cover, and cook 2 to 3 more minutes, or until cheese is melted. 

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