Smokey Beef & Mushroom Breakfast Hash
Port and Fin
Port and Fin
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  • 5 mins Cook time 25 mins Total time 30 mins This hearty meal is the perfect way to use up leftover meat, and is delicious as breakfast yet filling enough for dinner! Spicy, smokey potatoes sauteed with onion, red pepper, mushrooms and beef, topped with a fried egg and some tangy asiago cheese. Author: Chelsea Recipe type: Main Serves: 3 Ingredients
  • 3 cups baby potatoes, halved 1 yellow onion, diced 2 Tbsp olive oil 1 red pepper, chopped 2 cups cremini mushrooms, sliced 2 cups diced, cooked beef (or any other leftover meat) 1 tsp paprika ¼ tsp cayenne pepper ½ tsp red chili flakes 3 eggs 2 green onions, sliced Asiago cheese, to serve Instructions Bring a small pot of water to a boil and boil potatoes until tender when poked with a fork, about 5 minutes; set aside. In a large skillet over medium-high heat, saute onion in oil until softened, about 5 minutes. Add red pepper and mushrooms, cooking for another 5 minutes more until mushrooms are tender. Push the veggie mix to one side of the skillet and add potatoes to the other half. Let sit on the skillet without stirring for 4-5 minutes (this creates a nice crispy edge). Add in beef (or whatever meat you're using), paprika, cayenne pepper and red chili flakes. Stir well and cook until potatoes are as crispy as you like. Meanwhile, fry eggs. Oil and heat a small skillet over medium-high heat. Crack eggs into the skillet, letting them cook without moving them. Watch carefully cooking until whites have set but yolk is still soft. If you need to, cover the pan halfway through - the steam will aid in cooking the top of the egg whites. Serve a fried egg on top of hash, sprinkle with some green onions and asiago cheese. 3.2.2802



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