Diner Beef and Pepper Breakfast Hash
Crisp potatoes, seasoned ground beef, and sweet peppers share one skillet under runny fried eggs.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (174 reviews)
INSPIRED BY
The best roadside hashes are built from browned edges, a little smoke, and whatever is already on the griddle. This version keeps the diner spirit with ground beef, peppers, and eggs.
Story
A diner hash should arrive loud, with the potatoes hissing and the eggs looking like they might slide right off the plate. I built this one for the mornings when coffee is doing the heavy lifting and subtlety can wait outside. The beef gets plenty of color, the peppers bring a little sweetness, and hot sauce handles the rest. Put the skillet in the middle of the table and let everybody call dibs on the crispy corners.
By Theo
Ingredients
- 1 lb ground beef
- 1 lb refrigerated diced potatoes
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 2 tbsp neutral oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 4 large eggs
- 2 scallions, thinly sliced
- Hot sauce, for serving
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add the oil and potatoes, season with half the salt, and cook for 8 minutes, stirring only when the bottoms are browned.
- Push the potatoes to the edges and crumble the ground beef into the center. Cook for 4 minutes, breaking it into small browned bits.
- Add the onion and bell pepper to the skillet. Stir everything together with the paprika, garlic powder, and remaining salt, then cook for 4 minutes until the peppers soften.
- Make four wells in the hash with the back of a spoon. Crack an egg into each well, cover the skillet, and cook for 3 to 4 minutes until the whites set and yolks stay soft.
- Lift the lid and check the eggs. If the whites need another minute, cover again briefly, keeping the heat low so the potato bottoms do not scorch.
- Scatter scallions over the skillet and bring it straight to the table with hot sauce. Break the yolks over the hash just before eating.
Chef Tips
- Use refrigerated diced potatoes for speed, or swap in 3 cups of leftover roasted potatoes.
- Leave the potatoes alone long enough to brown; constant stirring is the enemy of a crisp hash.
- For a smoky diner finish, add a teaspoon of Worcestershire sauce with the peppers.
- Cook the eggs separately if you want every yolk at a different level of doneness.
Cook's Notes
- **Crisp potatoes:** Preheat the skillet fully before adding the oil and potatoes.
- **Beef choice:** An 85 percent lean ground beef gives the hash enough flavor without leaving it greasy.
- **Egg timing:** Cover the skillet for soft yolks and cook uncovered for firmer yolks.
- **Serving move:** Add shredded cheddar, pickled jalapenos, or a spoonful of salsa at the table.