Beef Breakfast Hash Potatoes (Printable Version)
Tender beef and crispy potatoes combined with sautéed veggies for a hearty morning meal.
# What You'll Need:
→ Beef
01 - 7 oz cooked beef, diced
→ Vegetables
02 - 1.1 lb russet potatoes, peeled and diced into ½ inch 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
→ Spices & Seasonings
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried thyme
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon salt
→ Oils & Fats
12 - 3 tablespoons olive oil
→ Optional
13 - 4 large eggs
# Directions:
01 - Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10-12 minutes until golden brown and nearly tender.
02 - Add remaining tablespoon of oil to the skillet. Stir in onion, red bell pepper, and green bell pepper. Cook for 5 minutes until softened.
03 - Add garlic, smoked paprika, dried thyme, black pepper, and salt. Stir constantly and cook for 1 minute until fragrant.
04 - Mix in diced beef and cook for 3-4 minutes, allowing beef to heat through and flavors to meld together.
05 - Make 4 small wells in the hash mixture. Crack an egg into each well. Cover skillet and cook for 4-6 minutes until eggs reach desired doneness.
06 - Remove from heat. Sprinkle with additional chopped parsley and serve immediately while hot.
# Expert Hints:
01 -
- Transforms leftover beef into a breakfast worth waking up for
- The potatoes get impossibly crispy while staying tender inside
- Cooks in one pan so cleanup is practically nonexistent
02 -
- Dont overcrowd the pan or potatoes will steam instead of crisp
- Pat potatoes dry with a paper towel before cooking for extra crunch
- Let the hash sit undisturbed between flips to develop better browning
03 -
- Cast iron holds heat better than nonstick for superior potato crisping
- Cut all vegetables to similar sizes so they finish cooking together