Ranch Breakfast Hash
Crisped potatoes, onions and chopped roast beef in a skillet, finished with fried eggs.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Equipment
- •Large cast iron pan
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 24 g
- carbs
- 34 g
- protein
- 28 g
- calories
- 470
Instructions
- 1
Heat the oil in a wide pan until it shimmers and spread the potatoes in one layer.
- 2
Leave them alone for 6-7 minutes so a crust forms, then turn them once.
- 3
Push them aside, add the onion and pepper and cook for 4 minutes.
- 4
Stir in the beef, season, press the whole lot flat and crisp it for another 5 minutes.
- 5
Make four hollows, crack in the eggs, cover and cook until the whites set.
- 6
Serve straight from the pan.
Chef's tips
Cold cooked potatoes crisp; freshly boiled hot ones turn to mush.
Ingredient substitutions
- roast beef → farmer sausage or ham
Storage
Best fresh; the hash base keeps 2 days without eggs.
Common mistakes to avoid
- •Stirring constantly so nothing browns
- •Crowding a small pan
Serving suggestions
Cooked Ranch Breakfast Hash?
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