Pineapple Chorizo Meatball & Potato Breakfast Skillet
Servings: 4 | Preparation: 15 Mins
- 1 package (16 oz.) Rosina Artisan Pinapple Chorizo Meatballs
- 1/3 cup olive oil
- 1 bag (28 oz.) frozen hash brown potatoes with peppers and onions
- 3/4 cup shredded cheddar cheese
Partially defrost meatballs in microwave for 1 minute. Cut each meatball into 3 slices. Heat oil in a large skillet (12”) on medium heat Add the potatoes and sliced meatballs. Gently, stir the mixture & then press into an even layer. Cook undisturbed until a light brown crust forms on bottom , about 5 minutes. Cut the mixture into several sections , turn each section & cook until browned and crisp on the bottom; about 5 minutes longer. Remove from heat and sprinkle with cheese. Cover & allow to rest, about 2 minutes, until cheese is melted.
Serve as a full meal or as a side dish with scrambled eggs, salsa and sour cream.