That’s about all I could manage to say when I took this out of the oven and looked at it.
I don’t think I’ve ever seen anything so pretty in all my life! I didn’t even care if it tasted good at that point because it was so gorgeous!
I mean look at it! Talk about starting your day off right! I was so full of it for the rest of the day, it didn’t matter what came my way.
Yeah, I know I forgot to pay the cable bill and now you can’t get online. But did you see that hash???
No, you can’t nail silly putty to the coffee table. Do you want to look at my pictures of the hash and eggs instead?
Who put crayons in the dryer?! No hash and eggs for you ever again! Ever!!
And the best part? It did taste good! I tasted amazing actually! The egg whites sort of hold onto some of the hash so the servings lift out in these nice little bundles and the yolks are rich and silky and just coat everything perfectly!
And the other best part? It all cooks in one pan! I think this is the cleanest my kitchen’s ever been after cooking a big Sunday breakfast. I made some toast (which totally goes perfectly with this) and I was done and done!
And the other nother best part? You make this with plain ol’ ground beef! All you need is some ground beef, an onion, a few potatoes, a half dozen eggs and you’re ready to rock breakfast out like a boss!
Hash & Eggs
1 pound ground beef
1 large onion, diced
2-2.5 cups diced potatoes* (about 3 medium potatoes)
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 teaspoon parsley (optional)
6 large eggs
Heat a large cast iron skillet (or other oven safe skillet) over medium-high heat. Add ground beef, onion, potatoes, salt and pepper and cook, stirring frequently, until beef is no longer pink. Add garlic powder, worcestershire sauce, paprika and parsley and continue cooking until potatoes are tender. Preheat oven to 350 degrees.
Reduce heat to medium-low. Using the back of a spoon, make 6 indentations in the hash. Don’t go all the way to the bottom of the pan, just make a little well large enough to cradle the eggs.
Break one egg into each indentation. Season eggs with additional salt and pepper. Cook on stove until whites are mostly set and only partially translucent. Carefully move skillet to oven and bake at 350 degrees for 4-7 minutes or until whites are cooked through and yolks are cooked to preference.
Serve with toast! I doused mine with a fair amount of hot sauce too and it was delicious!
Also, this would have been amazing served with fresh chopped parsley or even a little fresh sage. Note to self: plant massive amounts of herbs next spring.
*You're going to want to dice these into small cubes. I didn't peel mine but you can if you prefer.
This recipe was featured at the Weekend Potluck!
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