Spicy Breakfast Beef & Potato Hash with Fried Egg and Avocado Crema

🍽️ Servings: 1 hearty portion

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

For the Hash:

  • ½ medium russet or yellow potato, peeled and diced small

  • 4 oz 85/15 ground beef

  • ÂĽ yellow onion, finely diced

  • 1 garlic clove, minced

  • ÂĽ bell pepper (any color), diced

  • ½ jalapeño or Serrano pepper, finely chopped (optional, for heat)

  • 1 tsp avocado oil or animal fat (for cooking)

  • ÂĽ tsp smoked paprika

  • ÂĽ tsp ground cumin

  • ÂĽ tsp chili powder

  • Salt and pepper, to taste

For the Egg:

  • 1 pasture-raised egg

  • Pinch of salt and pepper

  • Optional: ghee or oil for frying

For the Avocado Crema:

  • ½ ripe avocado

  • 2 tbsp Greek yogurt

  • 1 tbsp lime juice (or to taste)

  • 1 small garlic clove, grated

  • Salt, to taste

  • 1–2 tbsp water (to thin)

  • Optional: chopped cilantro

Instructions

Step 1: Cook the Potatoes

  1. Place diced potatoes in a small pot of salted water. Bring to a boil and cook for 5–6 minutes, until just fork-tender.

  2. Drain and pat dry with a clean towel — this step helps them crisp up.

Step 2: Make the Hash

  1. In a cast iron skillet or non-stick pan, heat 1 tsp avocado oil over medium heat.

  2. Add onion, garlic, and peppers. Sauté for 2–3 minutes until softened.

  3. Add the parboiled potatoes. Let them cook undisturbed for 4–5 minutes to crisp. Flip and repeat.

  4. Push potatoes to one side. Add ground beef and season with smoked paprika, cumin, chili powder, salt, and pepper. Cook until browned and fully crumbled, about 5–6 minutes.

  5. Stir everything together and let it crisp another 1–2 minutes. Remove from heat and cover loosely to keep warm.

Step 3: Fry the Egg

  1. In a small pan, heat a little ghee or oil.

  2. Crack in the egg and fry to your liking — sunny-side up or over-easy work beautifully here.

  3. Season with salt and pepper.

Step 4: Make the Avocado Crema

  1. In a bowl, mash avocado with yogurt, lime juice, garlic, and salt.

  2. Stir until smooth, thinning with water to your desired consistency.

  3. Optional: Add finely chopped cilantro for freshness.

To Serve

Plate the hash in a wide bowl or plate.
Top with the fried egg and a generous drizzle of avocado crema.
Finish with chopped cilantro, chili flakes, or extra lime wedges if desired.

Nutrition Estimate (entire dish)

  • Calories: ~550–600

  • Protein: ~30g

  • Fat: ~35g

  • Carbs: ~30–35g
    (Macros will vary depending on exact fat/oil used and egg size)

Optional Add-Ons

  • Crumbled queso fresco or grated cheese

  • Pickled onions or jalapeños

  • A splash of hot sauce or spoon of salsa verde

  • Swap beef for ground lamb or chorizo if you want variation

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