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Hash Tag Team

Ground Beef and Potato Hash with Roasted Salmon, Chicken, and Vegetables , Topped with Avocado, Tomato, and a Fried Egg

28 minutes
Serves 4
LunchAmericanGluten-freeDairy-freeNut-freeSoy-free
Herb's take

Welcome to the ultimate one-pan lunch: American hash gone maximalist, where team protein meets garden bounty. You’ll learn strategic multitasking and how to crisp potatoes and proteins in record time, all while keeping every ingredient’s character distinct and delicious.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until crisp and golden, about 6-7 minutes.
  2. 02
    Push the potatoes to one side of the pan. Add the ground beef to the empty side, breaking it up with a spatula. Sauté until browned, about 3 minutes.
  3. 03
    Add the onion and bell pepper to the beef side. Cook, stirring all together, until the vegetables are softened and beef is cooked through, about 2 more minutes.
  4. 04
    Move the hash to the perimeter of the pan, creating space in the center. Add 1 tablespoon olive oil to the center, then add the cubed chicken and salmon. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder. Sear, stirring gently, until just cooked through and lightly browned, about 3 minutes.
  5. 05
    Add the cooked rice and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss everything together and press into an even layer. Cook undisturbed for 2 minutes to crisp the bottom.
  6. 06
    Meanwhile, in a separate nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Crack in the eggs and fry until whites are set and yolks are still runny, about 3 minutes.
  7. 07
    Remove the hash from heat. Sprinkle diced avocado and tomatoes over the top. Garnish with parsley or chives if desired.
  8. 08
    Divide the hash among four plates and top each with a fried egg. Serve immediately.

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