Beef Breakfast Hash (Print)
Hearty skillet with beef, crispy potatoes, and veggies for a energizing start to the day.
# Ingredient list:
→ Meats
01 - 9 oz cooked beef (e.g., leftover roast, steak, or corned beef), diced
→ Vegetables
02 - 14 oz potatoes, peeled and diced into 0.4 inch cubes
03 - 1 medium onion, diced
04 - 1 red bell pepper, diced
05 - 2 garlic cloves, minced
06 - 2 spring onions, sliced (for garnish)
07 - 2 tbsp fresh parsley, chopped (optional for garnish)
→ Fats & Oils
08 - 2 tbsp olive oil or butter
→ Spices & Seasonings
09 - 1 tsp smoked paprika
10 - ½ tsp dried thyme
11 - Salt and black pepper, to taste
→ Eggs (optional, for serving)
12 - 4 large eggs
# Directions:
01 - Heat 1 tbsp oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 12 minutes. Remove potatoes from skillet and set aside.
02 - Add remaining 1 tbsp oil to the skillet. Sauté onion and red bell pepper for 3-4 minutes until softened. Stir in garlic and cook for an additional minute.
03 - Add cooked beef, smoked paprika, and thyme to the skillet. Stir to combine and heat through for 2-3 minutes.
04 - Return potatoes to the skillet. Season with salt and black pepper. Stir to blend ingredients and cook for 2-3 minutes until heated thoroughly.
05 - Create four small wells in the hash and crack an egg into each. Cover skillet and cook over low heat for 4-6 minutes until eggs reach desired doneness.
06 - Sprinkle sliced spring onions and chopped parsley over the dish. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms leftovers into a meal so good no one suspects you didn't plan it.
- Everything cooks in one skillet, which means minimal cleanup on a busy morning.
- Those crispy-edged potatoes and caramelized onions happen almost by accident while you're barely paying attention.
02 -
- Don't skip the step of cooking potatoes separately first—if you throw them in with everything else, they'll never brown properly and the whole dish loses its best texture.
- The moment your garlic hits the pan is the moment you have about 60 seconds before it gets bitter, so add the rest of your ingredients almost immediately.
- Taste the hash before you add the eggs; you want the seasoning dialed in because eggs won't help fix under-seasoned potatoes.
03 -
- Use a cast iron or heavy-bottomed skillet so the potatoes brown evenly without sticking or burning on the bottom.
- Don't move the hash around constantly—let sections sit still on the hot pan for a minute so they develop that golden crust you're after.