Hearty beef breakfast skillet (Printable View)
A flavorful skillet blending tender beef, crispy potatoes, and colorful vegetables for a satisfying start.
# Ingredient List:
→ Meats
01 - 9 oz cooked beef, diced (leftover roast, steak, or corned beef)
→ 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)
12 - 4 large eggs
# How to Make It:
01 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 12 minutes. Remove from skillet and set aside.
02 - Add remaining 1 tablespoon of oil to the skillet. Sauté diced onion and red bell pepper for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Incorporate the cooked beef, smoked paprika, and dried thyme. Stir continuously and heat through for 2 to 3 minutes.
04 - Return the cooked potatoes to the skillet. Season with salt and black pepper to taste. Mix thoroughly and cook an additional 2 to 3 minutes until everything is well combined and heated.
05 - Create four small wells in the hash and crack an egg into each. Cover the skillet and cook over low heat for 4 to 6 minutes, or until eggs reach desired doneness.
06 - Sprinkle sliced spring onions and chopped parsley over the top. Serve immediately while hot.
# Expert Suggestions:
01 -
- It transforms last night's beef into something that tastes like you actually planned ahead.
- Ready in under an hour and genuinely fills you up without that heavy, sluggish feeling.
- Works just as well on a busy weekday as it does when you have time to linger over breakfast.
02 -
- Cook potatoes separately from everything else first—if you throw them in with the wet vegetables, they steam instead of getting crispy.
- Don't skip the paprika or thyme; they're what separates this from tasting like sad leftovers.
03 -
- Use a large skillet so everything has room to breathe and crisp up instead of crowding together and steaming.
- If the eggs finish before the rest of the dish is hot enough, just crack them in last and cover the skillet—low heat and a lid work magic.