Hash & Eggs

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

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.