Beef Breakfast Skillet

  • 2 packages Truly Simple Grass-Fed Beef Chimichurri
  • 1/2 tbsp olive oil
  • 1/2 tsp paprika
  • Salt and pepper
  • 1/2 yellow onion, diced
  • 2 cups frozen hash browns, shredded or cubed
  • 1/4 cup water
  • 1 can (6oz) diced tomatoes
  • 3 eggs, lightly beaten
  • 3 slices sharp cheddar cheese
  • Cilantro, chopped, for garnish
10 Min Cook Time


Heat oil in a large skillet over medium heat. Add onion, paprika, salt and pepper and cook until lightly browned, about 3 minutes. Stir in hashbrowns, diced tomatoes, and water and cook until fragrant, about 3 minute.

For Best Results, gently massage Chimichurri Beef packages for 20 seconds prior to heating to separate meat into shreds. Empty contents of product into microwave safe dish and cover with paper towel. Microwave for 45 seconds stirring halfway. Let rest for 1 minute.

In a bowl, beat eggs and add to the skillet and cook until eggs have scrambled about 3 minutes. Add warm beef to skillet, mix, and top with cheese until melted.

Plate skillet mixture on serving plate and garnish with parsley before serving.