Pineapple Chorizo Meatball & Potato Breakfast Skillet
Servings: 4 | Preparation: 15 Mins
- 1 package (16 oz.) Rosina Artisan Pinapple Chorizo Meatballs
- ⅓ cup olive oil
- 1 bag (28 oz.) frozen hash brown potatoes with peppers and onions
- ¾ cup shredded cheddar cheese
Partially defrost meatballs in microwave for 1 minute. Cut each meatball into 3 slices. Heat oil in a large skillet on medium heat, add the potatoes and sliced meatballs to the skillet. Gently stir the mixtur and press into an even layer. Cook undisturbed for 5 minutes until a light brown crust forms on the bottom. Cut the mixture into several sections, turn each section and cook for 5 minutes until browned and crisp on the bottom. Remove from the heat and sprinkle with cheese. Cover with tin foil and allow to rest for 2 minutes until cheese is melted. Serve as a full meal or a side dish with scrambled eggs, salsa and sour cream.