Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 3 Tablespoons milk

  3. 1/2 cup shredded Monterey jack or pepper jack cheese

  4. 3/4 teaspoon salt, divided

  5. 3/4 teaspoon pepper, divided

  6. 1 Tablespoon butter

  7. 2 Tablespoons canola oil

  8. 3/4 cup chopped red onion, cut into 1/2-inch pieces

  9. 3/4 cup chopped green bell pepper, cut into 1/2-inch pieces

  10. 3 cups packed frozen shredded hash browns

  11. 10 Jos Ol Shredded Steak Taquitos with Corn Tortillas, thawed and chopped into 1/2-inch pieces

  12. Salsa verde, if desired

  13. Sliced avocados, if desired

  14. Preheat oven to 350F.

  15. 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

  16. 10-inch cast iron skillet and heat over medium-high heat until hot. Add the red onion and green bell pepper; cook until soft. Stir in the shredded potatoes and remaining

  17. 1/2 teaspoon salt and 1/2 teaspoon pepper; cook until golden brown and tender, stirring often, about 10 minutes.

  18. Add the sliced Taquitos to the skillet and gently stir to combine. Pour the egg mixture over the potato mixture and bake in oven for 10-12 minutes or until set. Remove from oven and cut into wedges. Serve with salsa verde and garnish with avocado slices, if desired.

  19. 6-8 servings.


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