Seasoned beef, crisp potatoes, onions, and a fried egg.
KBy kaylyn
Servings
2
2 piece Russet potatoes, diced into 1.5 cm cubes
225 g Lean ground beef (90/10)
1 piece Yellow onion, diced
1 piece Red bell pepper, diced
2 clove Garlic, minced
2 tbsp Olive oil
1 tsp Smoked paprika
0.5 tsp Ground cumin
0.5 tsp Garlic powder
1 tsp Kosher salt
0.5 tsp Black pepper
2 piece Eggs
2 tbsp Fresh parsley, chopped (garnish)
1 tsp Hot sauce (optional, to serve)
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Cook Potatoes
1. Place the potatoes in a microwave-safe bowl with a splash of water, cover, and microwave 4 minutes until just tender. Drain and pat dry so they crisp well.
2 piece Russet potatoes, diced into 1.5 cm cubes
2. Heat the olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer, season with a pinch of salt, and cook undisturbed 5 minutes, then stir and cook another 5 minutes until golden and crisp. Transfer to a plate.
2 tbsp Olive oil,
1 tsp Kosher salt
Build the Hash
3. In the same skillet over medium-high heat, add the ground beef and break it up. Cook 4 to 5 minutes until browned, then add the onion and red bell pepper and cook 4 minutes until softened.
225 g Lean ground beef (90/10),
1 piece Yellow onion, diced,
1 piece Red bell pepper, diced
4. Stir in the garlic, smoked paprika, cumin, garlic powder, remaining salt, and black pepper and cook 1 minute until fragrant. Return the potatoes to the pan and toss, cooking 2 to 3 minutes to re-crisp.
5. Make two wells in the hash and crack an egg into each. Reduce heat to medium-low, cover, and cook 3 to 4 minutes until the whites are set and the yolks are still runny, or longer for firmer yolks.
2 piece Eggs
6. Sprinkle with parsley and serve straight from the skillet with hot sauce if desired.
2 tbsp Fresh parsley, chopped (garnish),
1 tsp Hot sauce (optional, to serve)
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