Cowboy Skillet Hash
Hearty cowboy skillet hash with crispy potatoes, ground beef, peppers, and eggs—campfire energy for USA breakfast-for-dinner. Brown beef to 160°F; finish eggs until whites are set.
🛒Ingredients
- 1 pound ground beef (85–90% lean)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon oil
- 1 1/2 pounds Yukon gold potatoes, diced small
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup shredded cheddar
- 4 large eggs
- 2 green onions, sliced
- Hot sauce for serving
🔧Kitchen Tools Needed
- Cast-iron skillet with lid
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Heat a large cast-iron skillet over medium-high. Cook ground beef with 1/2 teaspoon salt, pepper, chili powder, and paprika, breaking it up, until no pink remains and it reaches 160°F, 6–8 minutes. Transfer to a bowl.
- 2
Add oil to the skillet. Cook potatoes with remaining salt, undisturbed in stretches, 12–15 minutes until browned and tender. Add bell pepper and onion last 5 minutes; stir in garlic 1 minute.
- 3
Return beef; toss to combine. Sprinkle cheddar; make 4 wells and crack in eggs.
- 4
Cover and cook on medium-low 4–7 minutes until egg whites are fully set (cook longer for firm yolks).
- 5
Top with green onions and hot sauce. Refrigerate within 2 hours up to 3 days; reheat to 165°F (best to add fresh eggs when reheating).
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
❓Frequently Asked Questions
Turkey instead of beef?
Ground turkey works—cook to 165°F.
Faster potatoes?
Microwave diced potatoes 3–4 minutes before crisping in the skillet.
No eggs?
Skip wells and serve cheese-topped hash as-is.
Food safety?
Ground beef 160°F; egg whites fully set. Leftovers to 165°F within 2 hours chill.
