Beef Brunch Skillet

One Saturday morning, I stood in my kitchen staring at leftover potatoes and ground beef, determined not to order takeout. I tossed everything into my biggest skillet, cracked a few eggs on top, and crossed my fingers. The result was so good that my neighbor, drawn by the smell, knocked on my door asking what I was making.

I made this for my brother's birthday brunch last spring, doubling the recipe in my largest cast iron skillet. He claimed it was better than any diner breakfast he'd ever had, and my sister-in-law quietly asked for the recipe before they left. Now it's become our family's unofficial celebration breakfast.

Ingredients

• Ground beef (85% lean): The fat renders beautifully and keeps everything moist, but drain any excess or the skillet gets greasy.
• Russet potatoes: Their starch crisps up perfectly when you resist the urge to stir them too much, patience is everything here.
• Red bell pepper: Adds a sweet crunch that balances the richness, and the color makes the whole dish look alive.
• Yellow onion: I dice mine small so it melts into the beef and creates a savory base without big chunks.
• Baby spinach: Wilts in seconds and sneaks in some greens, I learned this trick from my aunt who always hid vegetables in breakfast.
• Eggs: Use the freshest you can find, the yolks should be bright and hold their shape when you crack them into the wells.
• Shredded cheddar cheese: It melts over everything and gets a little crispy at the edges, which is the best part.
• Olive oil: I keep a bottle by the stove just for this, it handles the high heat without smoking.
• Smoked paprika: This is what makes people ask what your secret is, it adds depth without being spicy.
• Garlic powder: Fresh garlic can burn during the long potato cooking time, so powder is actually better here.
• Fresh chives: A handful chopped at the end makes it look like you tried harder than you did.

Instructions

Crisp the potatoes:

Heat the oil until it shimmers, then add the potatoes in a single layer. Let them sit undisturbed for 3 minutes before stirring, this patience creates golden, crispy edges. Keep cooking and stirring occasionally until they're tender and browned all over.

Brown the beef:

Add the beef to the same skillet and break it into small crumbles with your spoon. Cook until no pink remains and you hear a slight sizzle, that means it's browning properly.

Soften the vegetables:

Toss in the onion and bell pepper, stirring until they soften and smell sweet. This takes just a few minutes, but it builds the flavor foundation.

Combine everything:

Return the potatoes to the skillet along with the spices, stirring to coat every piece. The potatoes will pick up all the beef flavor and spices clinging to the pan.

Wilt the spinach:

Scatter the spinach over the top and stir gently until it collapses. It happens fast, so don't walk away or it'll turn mushy.

Nestle the eggs:

Use your spoon to create four little wells in the hash, then crack an egg into each one. Sprinkle the cheese all around, covering the beef and edges of the eggs.

Steam to finish:

Cover the skillet and let the steam cook the eggs to your liking. I check at 5 minutes for runny yolks, 7 minutes if you like them just set.

Serve immediately:

Pull the skillet off the heat, scatter chives on top, and bring it straight to the table. Everyone can serve themselves right from the pan.

Save

The first time I made this, my partner wandered into the kitchen half asleep, saw the skillet bubbling on the stove, and said it smelled like a diner. We ate it straight from the pan with forks, standing at the counter, and I knew I'd made something that would stick around. It's been our lazy Sunday tradition ever since.

Swaps and Substitutions

Ground turkey or chicken works beautifully if you want something lighter, just add a splash more oil since they're leaner. I've also used sweet potatoes instead of russet when I'm feeling adventurous, they take about the same time but add a subtle sweetness. Swap the cheddar for pepper jack if you like a little heat, or use feta for a tangy, crumbly finish.

Make It Your Own

I sometimes toss in leftover cooked bacon or crumbled sausage with the beef for extra richness. A handful of diced jalapeños stirred in with the peppers turns this into a spicy wake up call. On weekends when I have time, I'll roast the potatoes separately with rosemary, then fold them in at the end for an herby twist.

Storing and Reheating

Leftovers keep in an airtight container for up to three days, though the eggs firm up completely in the fridge. I reheat individual portions in a small skillet over low heat with a lid, adding a splash of water to steam everything back to life. You can also make the hash base ahead and refrigerate it, then just reheat and crack fresh eggs on top when you're ready to eat.

• Let the skillet cool completely before covering, or condensation will make everything soggy.
• Store the chives and hot sauce separately so they stay fresh and vibrant.
• Reheat gently to avoid rubbery eggs, low and slow wins every time.

Save

This skillet has saved more mornings than I can count, turning random fridge ingredients into something that feels special. I hope it becomes your go to when you want comfort, flavor, and minimal cleanup all in one pan.

Recipe FAQs

→ How do I ensure the potatoes are cooked through?

Sauté diced potatoes in olive oil over medium heat for 10–12 minutes until golden and tender before combining with other ingredients.

→ Can I substitute the beef with other proteins?

Yes, ground turkey or chicken can be used for a lighter option without sacrificing flavor.

→ What cheese works best for melting on top?

Shredded cheddar cheese melts beautifully, adding creamy richness to the cooked eggs and vegetables.

→ How can I add a spicy twist to this dish?

Incorporate jalapeños, smoked chili flakes, or a dash of hot sauce to introduce a spicy kick.

→ Is it important to cover the skillet when cooking the eggs?

Covering the skillet helps trap steam and gently cooks the eggs to desired doneness while melting the cheese on top.

→ What is the best way to wilt the spinach without overcooking?

Add chopped spinach last and cook for about one minute until just wilted to maintain its color and texture.