Hash-ing It Out
Ground Beef and Bell Pepper Hash Topped with Sunny-Side-Up Eggs
35 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Rooted in classic American diner fare, this hearty hash is both a breakfast-for-dinner hero and a skillet masterclass in caramelization. You'll learn why letting beef and bell peppers brown undisturbed builds more flavor than fancy seasoning ever could.
Ingredients
Yield
4
Instructions
- 01In a large (12-inch) skillet over medium-high, heat 2 tablespoons olive oil until shimmering. Add the diced onion and both bell peppers. Sauté, stirring occasionally, until the vegetables soften and start to brown, about 5 minutes.
- 02Add the ground beef, breaking it up with a spoon. Cook until deeply browned and most of the moisture has evaporated, 7 to 9 minutes.
- 03Stir in the potatoes and remaining 1 tablespoon olive oil. Spread the hash into an even layer and let it cook undisturbed for 4 minutes to encourage crisp, golden edges.
- 04Flip and stir the hash, then add the garlic, smoked paprika, thyme, kosher salt, and black pepper. Cook, stirring, until fragrant and the potatoes are tender, about 5 more minutes.
- 05Reduce heat to low. Make 4 shallow wells in the hash and crack an egg into each. Cover the skillet and cook until whites are set but yolks are still runny, about 3 to 5 minutes.
- 06Remove from heat, sprinkle with chopped parsley, and serve straight from the skillet.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.