Hearty beef breakfast skillet

There's something about a skillet full of crispy potatoes and beef that makes a morning feel deliberate, like you're actually taking care of yourself. My first proper beef hash came together on a Sunday when I had leftover roast beef and a fridge that needed clearing, and I've been making versions of it ever since. The way the potatoes get all golden and the beef soaks up those little bursts of paprika flavor—it's the kind of breakfast that sticks with you past noon. Now I plan for leftovers just so I can make this.

I made this for my roommate once when she mentioned offhand that she never had a proper breakfast—just coffee and regret. Watching her fork through that skillet and actually sit down instead of rushing out the door felt like I'd done something right. She still texts me about it sometimes, which is silly, but that's the power of a good hash.

Ingredients

• Cooked beef, 250 g: Use whatever you have—roast, steak, corned beef—as long as it's cooked and you can cut it into small, bite-sized pieces so it distributes throughout the skillet.
• Potatoes, 400 g: Dice them small and uniform so they finish cooking at the same time; ragged cubes cook unevenly.
• Medium onion: The sweetness mellows once it hits heat and becomes almost caramelized if you give it time.
• Red bell pepper: Adds color and a slight sweetness that balances the savory beef and paprika.
• Garlic cloves, 2: Mince them fine so they cook quickly and scatter flavor throughout instead of leaving chunks.
• Spring onions and fresh parsley: Save these for garnish so they stay bright and fresh against the warm, cooked vegetables.
• Olive oil or butter, 2 tbsp: Two separate additions—one for potatoes, one for aromatics—keep everything from steaming.
• Smoked paprika, 1 tsp: This is where the flavor lives; don't skip it or substitute with regular paprika, which tastes flat by comparison.
• Dried thyme, ½ tsp: Adds an earthy note that keeps the dish from tasting one-dimensional.
• Salt and black pepper: Taste as you go, especially once the potatoes are cooked, since they'll season the whole dish.
• Eggs, 4 large (optional): If you add them at the end, the runny yolk becomes a sauce for everything underneath.

Instructions

Start with the potatoes:

Heat 1 tablespoon oil in a large skillet over medium heat and add your diced potatoes. This takes about 12 minutes, and you'll know they're done when the edges turn golden and a fork slides through easily. Don't rush this or they'll stay waxy inside.

Build the flavor base:

Once potatoes are out, add the remaining oil and sauté your onion and bell pepper together until softened, about 3-4 minutes. Add minced garlic and let it bloom for just one minute—any longer and it turns bitter.

Bring the beef in:

Stir in your diced beef along with smoked paprika and thyme, cooking for 2-3 minutes until everything smells incredible and the spices have coated each piece. This is when the whole skillet becomes warm and fragrant.

Bring it all together:

Return the potatoes to the skillet, season with salt and pepper to your liking, and stir everything for another 2-3 minutes so all those flavors meld. Nothing's raw now, you're just making sure everything knows each other.

Optional egg finish:

If you're adding eggs, make four small wells in the hash mixture, crack an egg into each one, cover the skillet, and cook over low heat for 4-6 minutes until the whites set but the yolk stays soft. This turns breakfast into something luxurious.

Finish and serve:

Scatter spring onions and fresh parsley over the top and get it to the table while everything's still hot. The brightness of the herbs cuts through the richness beautifully.

Save

My neighbor knocked on my door one morning smelling this cook and asked if I was running a diner. We ended up splitting the skillet right there on the stoop, and I realized this is one of those dishes that makes people want to be around you. It's humble and generous at the same time.

Why Potatoes Are the Heart of This

The potatoes carry most of the work here and deserve respect. If you've ever made hash before and it felt mushy, that's because the potatoes cooked together with everything else and released moisture. Cooking them first and separately means they can actually crisp up and get that golden crust that makes you feel like you're eating something worth waking up for. Once they're done, they're sturdy enough to mix with everything else without falling apart.

Leftovers and Variations

This recipe is forgiving in the best way—swap the beef for shredded chicken, crumbled sausage, or even leftover roasted vegetables if you're not in the mood for meat. I've made it with ground turkey and added a pinch of chili flakes instead of thyme, and it was completely different but just as good. The framework is solid enough that you can play around.

Make It Your Own

Some mornings I add a dash of hot sauce right at the end, which gives it a little kick and makes you feel more awake. Other times I'll grate some cheese over the top before the eggs go in, and it melts into this rich layer. The beauty is that you can taste it as you go and adjust the seasoning until it feels right for your mood.

• A squeeze of fresh lemon juice over the finished dish brightens everything and cuts through the richness.
• If you don't have smoked paprika, you can use regular paprika plus a tiny pinch of liquid smoke instead.
• Make extra and reheat it the next day—it actually tastes better once the flavors have had time to get to know each other.

Save

This is the kind of breakfast that makes you feel grounded before the day even starts. It's proof that cooking doesn't have to be complicated to feel intentional.

Questions & Answers

→ Can I substitute beef with other proteins?

Yes, cooked chicken, turkey, or sausage can replace beef to suit your preference while maintaining the dish's heartiness.

→ How do I achieve crispy potatoes?

Cook diced potatoes in a hot skillet with oil, stirring occasionally, until they develop a golden and tender texture, about 12 minutes.

→ Can I prepare this dish ahead of time?

You can cook the beef and potatoes beforehand and combine with vegetables during serving for quick preparation.

→ What spices enhance the flavor best?

Smoked paprika and dried thyme add depth and warmth; salt and black pepper balance the flavors perfectly.

→ Is it possible to make this dairy-free?

Yes, use olive oil instead of butter to keep it dairy-free without sacrificing flavor.

→ How should I serve the eggs in the skillet?

Create small wells in the cooked mixture, crack eggs into them, cover, and cook on low until eggs reach desired doneness.