Breakfast for dinner is one of my favourite things to cook. There’s something about having breakfast for dinner that feels so… liberating. It’s a wonderful thing, isn’t it? being a grown up and able to eat whatever you want, whenever you want?
It doesn’t happen often, which is strange, because every time I do cook breakfast for dinner and I bite into a warm, runny egg after a long day at work I think “I need more breakfast dinners in my life”.
I made this one night in an effort to clear my fridge of a ton of potatoes and a chunk of leftover beef roast, and even though I ate it for dinner I’m labeling it as a breakfast hash because that’s really what it is. Potatoes, peppers, mushrooms, leftover meat and a runny fried egg – definitely a breakfast hash, but if it sneaks it’s way onto your dinner plate I promise you’ll enjoy it just as much. Maybe more. Like I said, breakfast for dinner = always a win.
You can really swap the beef for any other kind of meat, as long as it’s precooked as this recipe only calls for it to be tossed in the skillet for a few minutes. It’s a wonderful way to use up leftovers, and chicken, beef, ham, bacon or lamb would be delicious too.
I do want to apologize for my lack of official measurements in this recipe. I’m not sure 2 cups of diced meat is a precise enough measurement, but I’m lacking a kitchen scale and I was just using up leftovers so nothing was really labelled. Feel free to add more or less of these ingredients depending on your taste (that’s what cooking’s all about! Taste, add, stir, repeat).
I’m all about spice, so this does have a bit of heat to it. If you’d prefer, skip the red pepper flakes and use less cayenne pepper. I would definitely keep the paprika, since it gives the dish it’s wonderfully smokey flavour.
Aaaand on a side note:
|Beef & Mushroom Breakfast Hash|| |
- 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
- 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.