Peppercorn Beef and Egg Breakfast Hash
Crispy potatoes, peppery ground beef, and sunny eggs turn pantry staples into a hearty breakfast hash.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (173 reviews)
INSPIRED BY
Inspired by classic diner hash and the peppery pan sauces served with steak. The microwave potato shortcut keeps this original version weeknight quick.
Story
Casey loves breakfast that can be scooped straight from the skillet. This hash has the best kind of kitchen rhythm, crisp potatoes, browned beef, then eggs settling into little sunny pockets. It is cozy enough for Saturday morning but fast enough for a Tuesday dinner.
By Casey
Ingredients
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 pound lean ground beef
- 1 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 4 large eggs
- 2 scallions, thinly sliced
- 1/4 cup chopped parsley
Instructions
- Microwave the potatoes with 2 tablespoons of water in a loosely covered bowl for 5 minutes, until barely tender.
- Heat the oil in a large skillet over medium-high heat and cook the onion and bell pepper for 3 minutes.
- Add the beef, cracked pepper, and smoked paprika, breaking the meat into small crumbles as it browns.
- Stir in the potatoes and Worcestershire sauce, then cook for 6 minutes until the potatoes have crisp edges.
- Make four wells in the hash, crack in the eggs, cover, and cook for 4 to 5 minutes until the whites set.
- Scatter with scallions and parsley, then serve straight from the skillet with extra pepper.
Chef Tips
- The microwave shortcut keeps the potato centers fluffy while the skillet makes the edges crisp.
- Use a wide skillet and leave the beef undisturbed for a minute so it develops browned bits.
- For firmer yolks, cover the skillet for 2 minutes longer.
- A spoonful of hot sauce or steak sauce makes a good table finish.
Cook's Notes
- Cut the potatoes evenly so they finish at the same time.
- Let the beef brown before stirring too often.
- Serve as soon as the eggs set so the yolks can sauce the hash.