Texas-Style Egg & Potato Skillet
Try this Texas-Style Egg and Potato Skillet recipe, or contribute your own.
Try this Texas-Style Egg and Potato Skillet recipe, or contribute your own.
- Carbohydrate 1.925 g
- Cholesterol 1057.5 mg
- Fat 24.85 g
- Fiber 0 g
- Protein 31.45 g
- Saturated Fat 7.7475 g
- Serving Size 1 1 serving (250g)
- Sodium 350 mg
- Sugar 1.925 g
- Trans Fat 4.1675 g
- Calories 358 calories
Step-by-step
- COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
- POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
- STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.
Scrambled eggs fail when they are stirred continuously like a custard, breaking down delicate curds into dry, rubbery fragments. Achieving the proper texture in a single-skillet egg and potato hash requires deliberate sequencing. Dice the baking potatoes uniformly to one-half inch so they soften within the six-to-eight-minute window alongside the turkey bacon. If the heat is too high during this initial phase, the exterior of the potato will burn before the interior starches gelatinize and cook through. Pouring the beaten eggs directly over the browned potato and crisp bacon mixture binds the pan contents together, but the subsequent manipulation dictates the final mouthfeel. Instead of agitating the pan constantly, use an inverted turner to pull, lift, and fold the eggs only as they begin to set against the hot nonstick surface. This deliberate motion forms large, tender curds that retain moisture rather than releasing it into the pan. Stirring in pico de gallo introduces liquid at the very end of cooking, which must be heated through briefly without diluting the structure of the eggs. Sprinkling two ounces of shredded smoked cheddar cheese over the hot mixture melts the dairy evenly from residual heat, providing a sharp contrast to the mildness of the eggs.
