beef , Egg, and Potato Hash

 Why You’ll Love This Recipe

• Quick and Easy: Prepared in a single skillet in about 30 minutes, it’s perfect for busy mornings or weeknight dinners.
• Nutritious and Filling: Packed with protein from eggs and beef, and carbohydrates from potatoes, it provides sustained energy.
• Customizable: Easily adaptable to suit your taste preferences or dietary needs.
• Minimal Cleanup: One-pan preparation means less time spent on dishes.

Ingredients

• 6 ounces ground beef
• 2 teaspoons olive oil
• 1½ pounds russet potatoes, peeled and diced into ¾-inch chunks
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅓ cup minced chives or chopped green onions
• 4 large eggs
• ¼ cup shredded reduced-fat sharp cheddar cheese
• Freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Beef: In a large non-stick skillet over medium-high heat, cook the ground beef until browned and fully cooked. Remove and set aside, leaving a thin layer of grease in the skillet.
2. Sauté Potatoes: Return the skillet to medium-high heat and add olive oil. Once hot, add diced potatoes in a single layer. Let them cook undisturbed for a few minutes to form a brown crust, then stir occasionally. Continue cooking until potatoes are browned and nearly cooked through, about 10-12 minutes.
3. Season and Combine: Sprinkle the potatoes with salt, garlic powder, and onion powder, stirring to combine. Return the cooked beef to the skillet and mix well.
4. Cook the Eggs: Create small wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking, about 3-5 minutes for runny yolks or longer for firmer yolks.
5. Garnish and Serve: Sprinkle the dish with chives or green onions and shredded cheddar cheese. Add freshly ground black pepper to taste. Serve warm.

Servings and Timing

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for some heat.
• Vegetarian Option: Replace the meat with sautéed mushrooms or a plant-based protein.
• Cheese Alternatives: Use your favorite cheese, like feta or mozzarella, for a different flavor profile.
• Herb Infusion: Mix in fresh herbs like parsley or thyme for added aroma and taste.

Storage/Reheating

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work wonderfully and add a slightly sweet flavor.

What’s the best way to ensure crispy potatoes?

Cook the potatoes in a single layer without stirring too often to allow them to brown.

Can I use pre-cooked potatoes?

Yes, pre-cooked or leftover roasted potatoes can save time and work well.

How can I make this dish dairy-free?

Omit the cheese or use a dairy-free alternative.

Can I make this recipe ahead of time?

You can cook the beef and potatoes ahead and reheat them before adding fresh eggs.

What other proteins can I use?

Ground turkey, chicken, or sausage are great alternatives.

Can I bake the eggs instead of cooking them on the stovetop?

Yes, transfer the skillet to a preheated oven at 375°F until the eggs are cooked to your preference.

How do I prevent the eggs from overcooking?

Keep an eye on the eggs and remove the skillet from the heat as soon as the whites are set.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze the beef and potato mixture. Add fresh eggs when reheating.

What can I serve with this hash?

Pair it with a fresh salad, toast, or avocado slices for a complete meal.

Conclusion

This Egg and Potato Hash is a versatile and comforting dish that’s easy to make and full of flavor. Whether you’re serving it for breakfast, brunch, or dinner, it’s sure to become a favorite in your household.