Breakfast Hash
Submitted by soccergirl
Hearty breakfast hash with browned beef or pork, parboiled russet potatoes, green bell peppers, and fresh Roma tomatoes. A stick-to-your-ribs skillet meal that pairs with scrambled eggs.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis is the kind of breakfast that fuels a full day of hard work. No dainty portions here.
Diced russet potatoes get a quick parboil to soften them up, then join browned ground beef (or pork) in a hot skillet along with green bell peppers and fresh Roma tomatoes. The peppers add crunch, the tomatoes bring a juicy brightness, and the meat and potatoes bring the substance.
Pile it on a plate next to a heap of scrambled eggs and you won’t think about lunch until well past noon.
Kitchen Tips
- Don’t skip the parboil. Raw potatoes take forever to cook through in a skillet and end up unevenly done.
- Drain the meat well before adding the potatoes. Too much grease makes the hash soggy instead of crispy.
- For crispy edges on the potatoes, resist the urge to stir constantly. Let them sit and develop a golden crust before flipping.
- Season boldly. A heavy pinch of salt, black pepper, and a dash of smoked paprika goes a long way.
Ingredients
Directions
Boil diced potatoes in salted water for about 8 minutes.
Drain and cool.
Cook the beef or pork and drain off excess fat.
Add the potatoes, bell peppers and tomatoes.
Serve with scrambled eggs.
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