Skillet Breakfast Stack Recipe - Easy Home Meals

Ingredients

• 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.