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Southwest Sheepherder's Breakfast in the Non-stick Skillet

Southwest Sheepherder's Breakfast

Kyle E.
Hashbrowns, onions, bacon, eggs; what's not to love about this meal. Toss is some southwestern seasonings for an amazing one pan meal.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast, Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 300 kcal

Equipment

  • Cutting Board
  • Chef's Knife or Paring Knife
  • Big Sautee Pan or Dutch Oven, with Lid
  • Coarse Grater

Ingredients
  

  • ½ lbs Bacon or Sausage
  • 1 Onion Yellow or White
  • 2-3 cups Hashbrowns Frozen or Homemade
  • 1 Red Pepper cut into rings
  • 2 Tbsp Taco Seasoning

Instructions
 

  • Heat pan over medium heat and add the bacon. Cook until tender and add the chopped onions and Taco Seasoning (1T). Cook until bacon is crispy and onions are soft. Remove from pan, leave bacon grease.
    Sausage and onions brwoning in a saute pan for the wouthwest sheepherders breakfast
  • Spread the hashbrowns in a 1" layer and fry for 5 minnuteson one side, flip to crisp up the other side. Fry in batches if necessary.
  • Reduce heat to low and add the bacon, onions, and the remaining Taco Seasoning (1T). Stir to combine.
  • Use a large spoon to make evenly spaced wells for the eggs, and place a red pepper ring around each, and press it in gently. Crack an egg into each well, salt and pepper to taste. Cover for 10 minutes or until egg whites are set. Add 5 minutes for firm yolks.
    eggs in rep pepper rings for southwest sheepherders breakfast
  • Remove from heat and sprinkle with cheese. Place lid on the pan until cheese is melted, should happen quickly.
    Southwest Sheepherder's Breakfast in the Non-stick Skillet
  • Scoop out a single serving and serve hot.

Notes

  • Other meats can be used but grease will need to be added for proper hash brown cooking.

Nutrition

Calories: 300kcal
Keyword Bacon, Breakfast, Egg, onion, Sausage
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