Community recipe
Skillet Beef and Sweet Potato Hash with Set-Yolk Eggs
A hearty one-pan hash of browned beef, tender sweet potatoes, peppers, and kale, finished with cheddar and fully cooked eggs. Smoked paprika and cumin give it a cozy, savory depth; serve straight from the skillet for an easy brunch or weeknight supper.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 2 tbsp olive oils
- 600 g sweet potatos, peeled and cut into ½-inch cubes
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 450 g lean ground beef
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 100 g kales, stemmed and chopped
- 120 ml waters
- 4 large eggs
- 60 g sharp cheddar, shredded
- 10 g fresh parsleies, finely chopped
Make it
Instructions
- 01
Wash, prep, and set up
Set out a large lidded skillet, cutting board, knife, measuring spoons, and spatula. Rinse and dry 600 g sweet potatoes, 1 medium yellow onion, 1 red bell pepper, 100 g kale, and 10 g fresh parsley. Peel and cut the sweet potatoes into ½-inch cubes; dice the onion and bell pepper; remove tough kale stems and chop the leaves; finely chop the parsley. Measure the seasonings and keep the eggs refrigerated until needed. | Why: Evenly cut vegetables cook at a similar rate, and having everything ready keeps the skillet cooking smoothly.
- 02
Soften and brown the vegetables
Set the skillet over medium-high heat and warm 2 tbsp olive oil for about 30 seconds, until it shimmers. Add 600 g sweet potatoes, 1 medium yellow onion, and 1 red bell pepper; spread them into an even layer. Cook for 10–12 minutes, stirring every 2–3 minutes, until the onion is translucent and the sweet potato edges are lightly browned. If anything begins to stick, lower the heat to medium. | Why: Browning builds savory flavor before the meat and seasonings go in.
- 03
Brown the beef and season the hash
Stir in 450 g lean ground beef, breaking it into small crumbles with the spatula. Add 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, and ½ tsp black pepper. Cook uncovered for 6–8 minutes, stirring often, until no pink remains and the beef reaches 160°F (71°C) at its thickest point. Spoon off excess fat if there is more than a thin coating in the pan. | Why: Cooking the beef thoroughly and seasoning it directly in the skillet gives the whole hash a balanced, savory base.
- 04
Wilt the kale and finish tenderizing
Stir in 100 g kale and 120 ml water, scraping any browned bits from the skillet bottom. Cover and reduce the heat to medium-low. Cook for 6–8 minutes, then uncover and check that a fork slides easily into the sweet potato cubes and the kale is tender but still green. If the potatoes need more time, cover and cook for another 2 minutes before checking again. | Why: A little covered steam finishes the sweet potatoes without drying out the browned beef.
- 05
Cook the eggs until set
Uncover the skillet and use the back of a spoon to make four shallow wells in the hash. Crack 4 large eggs into the wells, taking care not to break the yolks. Cover and cook over medium-low heat for 6–9 minutes, until the whites are opaque and the yolks are fully set; for a temperature check, the eggs should reach 160°F (71°C). If needed, cook in 1-minute increments until set. | Why: The wells hold the eggs in place, and gentle covered heat cooks them evenly without scorching the hash.
- 06
Add cheddar and serve
Turn off the heat and scatter 60 g sharp cheddar over the hash around the eggs. Cover for 1–2 minutes, just until the cheddar melts. Uncover, scatter 10 g fresh parsley over the top, and bring the skillet to the table; spoon a portion of hash with one fully set egg onto each plate. | Why: Residual heat melts the cheese gently, while fresh parsley adds a bright finish to the rich, browned skillet.
