Beef Hash Breakfast (Printable)

Tender beef and crispy potatoes combined with sautéed vegetables for a hearty morning dish.

# Ingredient List:

01 - 9 ounces cooked beef (roast or corned), diced

02 - 14 ounces russet potatoes, peeled and diced small

03 - 1 medium onion, finely chopped

04 - 1 red bell pepper, diced

05 - 2 cloves garlic, minced

06 - 2 tablespoons fresh parsley, chopped

07 - 2 tablespoons vegetable oil or butter

08 - 1 teaspoon paprika

09 - ½ teaspoon dried thyme

10 - Salt, to taste

11 - Black pepper, to taste

12 - 4 large eggs

01 - Place diced potatoes in a saucepan, cover with cold water, bring to a boil, then simmer for 5 minutes. Drain thoroughly.

02 - Heat vegetable oil or butter in a large skillet over medium heat. Add onions and bell pepper, sauté for 3 minutes until softened.

03 - Add the parboiled potatoes to the skillet and cook, stirring occasionally, for 8 to 10 minutes until golden and crisp.

04 - Stir in minced garlic, paprika, dried thyme, salt, and black pepper. Cook for 1 minute to release aromas.

05 - Add diced beef and continue cooking for 5 to 7 minutes, stirring occasionally, until heated through and starting to crisp.

06 - Mix in chopped fresh parsley and adjust seasoning as needed.

07 - In a separate pan, fry or poach eggs to serve atop the hash, if desired.

08 - Serve the beef hash hot, garnished with extra parsley.

01 -

It transforms boring leftovers into something so delicious that nobody will believe you made it from yesterday's dinner.
Those crispy potato edges are pure addiction—they develop a golden crust that makes every bite interesting.
It's the kind of breakfast that actually sticks with you, keeping hunger away until well past lunch.
You can have everything ready in under 40 minutes, making it perfect for weekend mornings when you want something special but don't have all day.

02 -

Don't skip the partial cooking of the potatoes—I learned this the hard way when I tried to cook raw potatoes all the way in the skillet and ended up with some crispy bits and some barely-cooked chunks. That 5-minute head start in water is essential.
Salt your vegetables as you go, not all at the end—it helps them release their moisture and flavor into the pan rather than sitting on top. I discovered this makes an enormous difference in taste.
The garlic goes in at the very end for a reason: add it too early and it turns bitter and harsh. Late addition keeps it fresh and bright.

03 -

Let your skillet get properly hot before adding the parboiled potatoes—this is non-negotiable for crispy edges. If your pan isn't hot enough, potatoes will absorb oil instead of crisping, and that's the difference between good and forgettable.
Don't crowd the pan if you're cooking for more than 4 people—make two batches instead. Hash needs space to crisp, and cramming too much in just steams it.
Taste as you go, especially with the final seasoning. Everyone's salt tolerance is different, and this is your moment to make it perfect for your palate.