Beef Brunch Skillet (Print Version)

Savor a flavorful skillet combining tender beef, golden potatoes, eggs, and fresh vegetables in one dish.

# Recipe Ingredients:

→ Meats

01 - 10 oz ground beef (85% lean)

→ Vegetables

02 - 2 medium russet potatoes, diced
03 - 1 small red bell pepper, diced
04 - 1 small yellow onion, diced
05 - 1 cup baby spinach, roughly chopped

→ Eggs & Dairy

06 - 4 large eggs
07 - 1 cup shredded cheddar cheese

→ Pantry & Spices

08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - 2 tbsp chopped fresh chives
13 - Hot sauce, to serve

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, approximately 10 to 12 minutes. Transfer potatoes to a plate and set aside.
02 - Add remaining olive oil to the skillet. Introduce ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Add diced onion and bell pepper to the beef mixture. Sauté until softened, approximately 3 to 4 minutes.
04 - Stir in cooked potatoes, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
05 - Add chopped spinach and cook just until wilted, about 1 minute.
06 - Create four wells in the skillet mixture. Crack one egg into each well. Sprinkle shredded cheddar cheese evenly over the skillet contents.
07 - Cover skillet with a lid and cook until eggs reach desired doneness, approximately 5 to 7 minutes for slightly runny yolks.
08 - Remove from heat. Garnish with chopped fresh chives and serve immediately with hot sauce if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes about two minutes and you can actually enjoy your morning.
  • The crispy potatoes soak up all the savory beef drippings, creating little pockets of flavor you cant get any other way.
  • You can prep the vegetables the night before and just toss everything together when hunger strikes.
02 -
  • Do not stir the potatoes constantly or they will steam instead of crisp, let them sit and develop a golden crust before turning.
  • Crack each egg into a small bowl first, this prevents shells from falling into the skillet and ruining your wells.
  • If your skillet is not oven safe, keep the lid on and the heat low, the trapped steam will cook the eggs perfectly without needing to broil.
03 -
  • Use a skillet that can go from stovetop to table, cast iron keeps everything hot and looks impressive.
  • Preheat your skillet properly before adding the potatoes, a hot pan is the secret to crispy edges and no sticking.
  • Taste the hash before adding the eggs and adjust the salt and pepper, once the eggs go in its harder to season evenly.

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