Beef Breakfast Hash with Potato (Printer-friendly)
A satisfying morning skillet featuring tender beef, crispy potatoes, and sautéed vegetables ready in 40 minutes.
# What You'll Need:
→ Beef
01 - 7 oz cooked beef (such as leftover roast or steak), diced
→ Vegetables
02 - 1.1 lb russet potatoes, peeled and diced into 1 cm cubes
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh parsley (plus extra for garnish)
→ Spices & Seasonings
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried thyme
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon salt (or to taste)
→ Oils & Fats
12 - 3 tablespoons olive oil
→ Optional
13 - 4 large eggs
# How to Prepare:
01 - Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10–12 minutes or until golden and nearly tender.
02 - Add the remaining tablespoon of oil, then stir in the onion and both bell peppers. Cook for 5 minutes, until softened.
03 - Add the garlic, smoked paprika, thyme, black pepper, and salt. Stir and cook for 1 minute until fragrant.
04 - Mix in the diced beef and cook for another 3–4 minutes, allowing the beef to heat through and flavors to meld.
05 - Make 4 small wells in the hash, crack an egg into each, cover, and cook for 4–6 minutes, or until eggs are cooked to your liking.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately.
# Expert Advice:
01 -
- It turns simple leftovers into a feast that feels incredibly indulgent.
- The crispy edges on the potatoes are truly addictive.
02 -
- Cutting your potatoes into uniform cubes ensures they cook evenly and get crispy all over.
- Make sure not to stir the potatoes too often at the beginning or they will not develop that desired crust.
03 -
- Using leftover roasted potatoes saves time and often results in a better texture than starting from raw.
- Let the hash rest for a couple of minutes off the heat before serving to let the flavors meld.