Tex Mex Breakfast Skillet

By March 11, 2026Cut Potatoes

Tex Mex Breakfast Skillet

Yield: 16 each breakfast entrée servings

Ingredients:

  • 10 lbs Reser’s Diced ¾-Inch Red Potatoes (71117.14563)
  • 8 cups White Queso Dip (77171.14507), heated
  • 1 cup Queso fresco, crumbled
  • 2 cups Crispy onions
  • 16 each Eggs, sunny side up
  • 5-6 Pickled jalapeños, sliced
  • Kosher salt

Directions:

  1. Preheat fryer to 375℉.
  2. Per order:
    • Place 10 oz Reser’s Diced Red Potatoes into the fryer and fry for 2-3 minutes, or until golden brown.
    • Shake and drain excess oil and toss in a small metal bowl, seasoning with kosher salt.
    • Place the crispy potatoes in a large, warmed bowl, and top with the following:
      • ½ cup White queso sauce
      • 1 Tbsp Queso Fresco
      • 2 Tbsp Crispy onions
      • 1 each Egg, sunny side up
      • 3-4 Pickled jalapeño slices to garnish