Bacon and eggs – a classic.

Now add cheese and salsa, and you've got a hearty dinner: Texas-Style-Egg-Potato Skillet.

Directions

1. COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
2. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
3. STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.