Beef Brunch Skillet (Printable)
A hearty skillet with beef, potatoes, eggs, and veggies for a satisfying brunch experience.
# What You Need:
→ Meats
01 - 10 oz ground beef (85% lean)
→ Vegetables
02 - 2 medium russet potatoes, diced
03 - 1 small red bell pepper, diced
04 - 1 small yellow onion, diced
05 - 1 cup baby spinach, roughly chopped
→ Eggs & Dairy
06 - 4 large eggs
07 - 1 cup shredded cheddar cheese
→ Pantry & Spices
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - 2 tbsp chopped fresh chives
13 - Hot sauce, to serve
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10 to 12 minutes. Remove potatoes and set aside.
02 - Add remaining olive oil to the skillet. Incorporate ground beef and cook, breaking up with a spoon, until browned and fully cooked, approximately 5 to 6 minutes. Drain excess fat if present.
03 - Add diced onion and red bell pepper to the beef mixture. Sauté until softened, about 3 to 4 minutes.
04 - Return cooked potatoes to the skillet. Stir in smoked paprika, garlic powder, salt, and pepper. Mix to evenly incorporate flavors.
05 - Fold in chopped spinach and cook until wilted, approximately 1 minute.
06 - Create four wells in the hash mixture. Crack one egg into each well and sprinkle shredded cheddar cheese evenly over the entire skillet.
07 - Cover the skillet and cook until eggs reach desired doneness, about 5 to 7 minutes for slightly runny yolks.
08 - Remove from heat. Sprinkle chopped fresh chives on top and serve immediately with hot sauce if preferred.
# Expert Hints:
01 -
- It's a complete meal in one pan—no juggling multiple pots while guests arrive.
- The smoked paprika gives it depth without complicated seasoning steps.
- You can make it ahead through step 5, then finish with eggs when people sit down.
02 -
- Don't skip draining the beef—the extra fat makes the potatoes soggy instead of crispy, and it changes the whole texture of the final dish.
- If you cover the skillet with foil instead of a lid, the condensation won't drip back onto the eggs and make them watery.
- Covering and steaming is non-negotiable for cooking eggs through without drying out the yolks—direct heat scrambles them before they set.
03 -
- Dice your potatoes small and uniform so they cook evenly and finish around the same time as the rest of the ingredients.
- Use a skillet with a tight-fitting lid because steam is what sets the eggs gently without making them rubbery.