Beef Breakfast Hash Potatoes

My tiny apartment kitchen smelled like heaven that Sunday morning. Id finally figured out the secret to getting potatoes properly crispy in a cast iron skillet. The sizzling sound alone was worth waking up early for. My roommate stumbled in rubbing her eyes asking what kind of magic I was making.

Last winter after hosting a dinner party I stared at leftover roast beef knowing it deserved better than microwave reheating. That morning experiment turned into the hash my family now requests every visit. Something magical happens when beef juices meet those golden potato cubes.

Ingredients

• 200 g (7 oz) cooked beef: Leftover roast steak or even brisket works beautifully here. The beef already has flavor so it just needs warming through.
• 500 g (1.1 lb) russet potatoes: Peel and cut into small 1 cm cubes. The smaller they are the crispier they get and the faster they cook.
• 1 medium yellow onion: Diced small. Sweet onions work too but yellow gives that classic savory breakfast flavor.
• 1 red bell pepper and 1 green bell pepper: Dice them roughly the same size as your potatoes for even cooking. The colors make the dish pop.
• 2 cloves garlic: Minced fresh. Add it right before the beef so it doesnt burn and turn bitter.
• 2 tablespoons chopped fresh parsley: More for garnish if you want it pretty. Flat leaf parsley has better flavor than curly.
• 1 teaspoon smoked paprika: This is the secret ingredient. It gives a subtle smoky depth that makes people ask whats in it.
• ½ teaspoon dried thyme: Fresh thyme works too but use a bit more. It pairs perfectly with beef and potatoes.
• ½ teaspoon ground black pepper and 1 teaspoon salt: Adjust to your taste but dont skip the salt entirely.
• 3 tablespoons olive oil: Divide it so the potatoes get enough to crisp up properly.
• 4 large eggs (optional): Crack them right into wells in the hash for a complete meal in one skillet.

Instructions

Crisp the potatoes first:

Heat 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes and cook stirring occasionally for 10 to 12 minutes until golden brown and nearly tender. Let them develop that crust.

Add the vegetables:

Pour in the remaining tablespoon of oil then stir in the onion and both bell peppers. Cook for 5 minutes until softened and fragrant. The onions should turn translucent.

Bloom the spices:

Add the garlic smoked paprika thyme black pepper and salt. Stir and cook for just 1 minute until the spices become fragrant. This quick step releases their essential oils.

Bring in the beef:

Mix in the diced beef and cook for another 3 to 4 minutes. The beef should heat through and all the flavors should meld together. Taste and adjust seasoning if needed.

Add eggs if using:

Make 4 small wells in the hash and crack an egg into each. Cover the skillet and cook for 4 to 6 minutes until eggs reach your desired doneness. The whites should set completely.

Finish and serve:

Remove from heat immediately. Sprinkle with extra chopped parsley for color. Serve hot right from the skillet.

Save to Pinterest

The first time I made this for my dad he sat in silence eating slowly. When he finally looked up he simply said this is how breakfast should taste every time. Now its his birthday request without fail.

Making It Your Own

Swap in cooked chicken turkey or sausage if beef isnt your thing. Sweet potatoes work beautifully too and add lovely color. Hot sauce or shredded cheese stirred in at the end makes it completely different yet equally delicious.

Serving Ideas

A slice of crusty bread on the side helps soak up any runny egg yolks. A dollop of sour cream adds creaminess that balances the spices. For breakfast tacos serve in warm tortillas with avocado slices.

Make Ahead Tips

Dice the potatoes the night before and store them in cold water to prevent browning. Cooked beef can be diced and refrigerated up to 3 days. The whole hash reheats beautifully in a skillet over medium heat.

• Add fresh herbs after reheating so they keep their bright flavor
• If making ahead dont add eggs until serving time
• Extra hash freezes well for up to 2 months in airtight containers

Save to Pinterest

This hash has become my go to for lazy weekends and unexpected guests. Few things beat a steaming skillet of crispy potatoes savory beef and perfectly cooked eggs.

Recipe FAQs

→ What cut of beef works best for this dish?

Cooked beef such as leftover roast or steak diced into bite-sized pieces works well, providing tenderness and flavor.

→ Can I substitute the potatoes?

Yes, sweet potatoes can replace russet potatoes to add a different sweetness and texture to the dish.

→ How do I achieve crispy potatoes in the skillet?

Cook diced potatoes in olive oil over medium heat, stirring occasionally until golden and nearly tender to get a crispy texture.

→ Are eggs necessary in this dish?

Eggs are optional but add a rich, creamy element when cooked directly in the skillet with the hash.

→ What spices enhance the flavor?

Smoked paprika, dried thyme, black pepper, and salt bring warmth and depth to the savory ingredients.