A cold rainy Saturday morning begs for a hearty breakfast. This skillet breakfast is delicious and filling.  Eggs and cheese star in a number of recipes for any meal, but the addition of corn tortillas and picante sauce make this one a spicy treat for your taste buds! 


3 or 4 small red potatoes, unpeeled and diced

1/2 cup chopped onion

1/4 cup chopped jalapeno

Olive or coconut oil for cooking

4 eggs

1/4 cup picante sauce

1/2 cup grated cheese plus a little more for topping

1/2 cup crushed corn tortilla chips or more to taste

sea salt

Heat small amount of oil in skillet and add onions, peppers,  and potato. Saute until potato pieces soften and begin to brown. Sprinkle with sea salt. Scramble eggs and picante sauce together and pour into potato mixture.  Cook, folding the edges back from the sides, until eggs are almost done.  Add tortilla chips and cheese and mix to stir.  Serve on hot plates with added picante sauce and cheese on top. Garnish with whole chips and fresh cilantro if desired.  Cook’s note:  I frequently use a time-saving shortcut for the potatoes, onions, and peppers – 1/2  cup of a frozen hash brown potato, onion, and pepper mixture called Potatoes O’Brien which is sold in the freezer case along with other hash browns. If I use this, I still like to add a fresh jalapeno.  Hot flour tortillas are a good accompaniment. Serves 4.

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