Southwest Sausage Veggie And Egg Hash Brown Skillet Recipe

Ingredients

12

oz bulk breakfast sausage

1 1/2

cups water

2

tablespoons vegetable oil

1

                        box (7 oz) Betty Crocker™ Southwest Style Queso Potato Scrambles Kit

1/2

cup canned black beans, drained, rinsed

1/2

cup cooked corn kernels, drained if necessary

3

eggs, beaten

2

tablespoons chopped fresh cilantro leaves

Preparation

In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.

Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.

Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.

Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.

Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.

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