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Hash of the Titans

Crispy Beef, Chicken, and Vegetable Skillet Hash with Fried Eggs and Avocado

55 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeSoy-free
Herb's take

Here’s a dinner-worthy hash that raids your fridge like a culinary archaeologist: American comfort by way of the all-in skillet, but with a twist, salmon and avocado add richness, and every flavor gets a starring role. Perfect for mastering pan management, browning technique, and the fine art of the fried egg.

Equipment needed
  • Large skillet (12-inch or bigger)
  • Nonstick skillet
  • Spatula

Ingredients

Yield
4

Instructions

  1. 01
    Add 3 tablespoons of olive oil to a large skillet and heat over medium-high. Add the diced potatoes and a big pinch of salt, and cook, stirring occasionally, until golden and crisp at the edges, 10 to 12 minutes.
  2. 02
    Push potatoes to the edges and add the ground beef in the center. Brown, breaking up with a spatula, until no longer pink, 3 to 4 minutes.
  3. 03
    Add the chicken cubes and salmon cubes to the skillet. Stir to combine with beef and potatoes, and cook until chicken is opaque and salmon is just cooked through, about 3 minutes.
  4. 04
    Scoot proteins and potatoes to the edges again. In the space in the center, add 1 tablespoon olive oil and the diced onion. Cook until translucent, about 2 minutes.
  5. 05
    Add the red bell pepper, broccoli florets, and minced garlic to the skillet. Stir everything together and cook until the vegetables are vibrant and just tender, 3 minutes.
  6. 06
    Sprinkle smoked paprika and oregano over the hash, tossing well to coat. Stir in the diced tomatoes, and cook until tomatoes soften and meld with the hash, 2 more minutes.
  7. 07
    Taste and season hash with salt and freshly ground black pepper as needed.
  8. 08
    In a separate nonstick skillet, heat 1 tablespoon olive oil over medium. Crack in the eggs and fry until whites are set and yolks are still runny, about 3 minutes.
  9. 09
    Spoon the hot hash onto plates. Top each serving with a fried egg and slices of avocado. Garnish with chopped parsley and serve immediately.

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