Hearty Beef Breakfast Skillet (Printable)
Savory skillet with tender beef, crispy potatoes, and fresh vegetables for a filling morning meal.
# What You'll Need:
→ Meats
01 - 9 oz cooked beef (e.g., leftover roast, steak, or corned beef), diced
→ 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
12 - 4 large eggs (optional, for serving)
# Directions:
01 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 12 minutes. Remove and set aside.
02 - Add remaining 1 tablespoon of oil to the skillet. Sauté onion and red bell pepper for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Mix in cooked beef, smoked paprika, and dried thyme. Stir and heat through for 2 to 3 minutes.
04 - Return potatoes to skillet. Season with salt and black pepper. Stir and cook for an additional 2 to 3 minutes until everything is heated evenly.
05 - Create four wells in the hash and crack an egg into each. Cover skillet and cook on low heat for 4 to 6 minutes, or until eggs reach desired doneness.
06 - Sprinkle sliced spring onions and chopped parsley on top. Serve immediately to maintain texture and warmth.
# Cooking Tips:
01 -
- It turns leftover beef into something so good you'll start roasting meat just to make this again.
- Twenty-five minutes from stovetop to plate means you can feed four people before they're even fully awake.
- The smoked paprika gives it a depth that makes people ask what your secret ingredient is.
02 -
- Don't skip cooking the potatoes first—they need their own time to develop that crispy exterior, or you'll end up with mushy hash.
- The smoked paprika really is non-negotiable; regular paprika tastes flat by comparison and changes the entire personality of the dish.
03 -
- Make the potatoes in a separate batch first so they actually crisp instead of steaming in the beef juices—this changed my hash game forever.
- Taste and adjust salt right at the end because cooked beef varies wildly in how seasoned it already is, and you don't want oversalted breakfast.