Southwestern Breakfast Skillet
1 lb 44 Farms Ground Beef
1 Tbs Cumin (ground)
1 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp 44 Farms Salt & Pepper Blend
1 Tbs Canola Oil
4 c Potatoes (peeled & cut into 1-inch cubes)
2 tsp 44 Farms Salt & Pepper Blend
3 Tbs Canola Oil
2 Tbs Garlic (minced)
1 c Onions (diced)
1 1/2 c Tomatoes (medium diced)
1 c Tomatillos (medium diced)
1/2 c Red Bell Pepper
1/2 c Scallions (sliced)
1/2 c Anaheim Peppers
1/2 c Cilantro (chopped)
1/4 c Cotija Cheese (grated)
Heat a cast iron skillet over medium-high heat and add 1 Tbs. of canola oil. Add ground beef and cook for 10-15 minutes, until browned and cooked through. Break up beef with a spoon while cooking.
Remove beef from skillet and transfer into a fine mesh strainer. Set aside to drain off all excess fat.
While beef is cooking, heat a 14-inch cast iron skillet over medium high heat and add 3 Tbs. of oil.
Add diced potatoes and cook for 10 minutes.
Add onions and garlic and sauté for 5 minutes, stirring to ensure even cooking.
Add Anaheim peppers, scallions, red peppers, tomatillos, cilantro and tomatoes. Sauté for 5 minutes. Stir to ensure even cooking.
Add ground beef and water. Stir to incorporate.
Carefully crack the eggs on top of the beef potato hash and bake in a 425º oven for 5 minutes or until the eggs are cooked to desired temperature.
Serve with cotija cheese, chopped cilantro and sliced avocado on top.
Alternatively, you can cook your eggs in a sauté pan to your desired cooking style (scrambled, over-easy, etc) and then place on top of the beef potato hash and serve. This can be served as individual portions or in one large skillet for family-style serving.