Pineapple Chorizo Meatball & Potato Breakfast Skillet

Pineapple Chorizo Meatball & Potato Breakfast Skillet

Servings: 4   |   Preparation: 15 Mins


Ingredients

Directions

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.