Beef Breakfast Hash with Poached Eggs and Chimichurri

This Beef Breakfast Hash with Poached Eggs and Chimichurri Will Level Up Your Brunch Game

Crispy, golden potatoes, tender slices of beef, silky poached eggs, and an herbaceous chimichurri drizzle—this Beef Breakfast Hash is more than just breakfast. It’s a flavor-packed, brunch-worthy centerpiece that’ll make you ditch bland morning meals for good. Whether it’s a laid-back weekend or a “breakfast for dinner” kind of night, this recipe brings the wow factor every time.

Inspiration

This dish is rooted in the comfort of traditional breakfast hash but elevated with Latin-American flavors and a gourmet touch. The boldness of smoky spices, the richness of beef, the lush texture of a poached egg, and the freshness of chimichurri come together in perfect harmony. It’s steak and eggs, reimagined.

Whether you’re feeding a crowd or just yourself, this is a recipe that turns any morning (or evening) into something special. Rustic, hearty, and vibrant—it’s everything breakfast should be.

---

Why You’ll Love It

• Bold, Balanced Flavor: Spiced beef and crispy potatoes meet bright chimichurri and creamy eggs. Every bite delivers.
• Visually Impressive: This dish looks like it came from a brunch bistro—colorful, textured, and inviting.
• Flexible and Forgiving: Customize with veggies, protein swaps, or spice level to suit your mood.
• Make-Ahead Friendly: The hash can be prepped in advance and reheated without losing its crisp.

---

Quick Grocery List

Beef Hash Ingredients:

• 1 lb beef sirloin
• 4 russet potatoes
• 1 onion
• 1 red bell pepper
• 2 cloves garlic
• Olive oil
• Smoked paprika
• Ground cumin
• Salt and pepper

Poached Eggs:

• 4 large eggs
• White vinegar (optional)

Chimichurri Sauce:

• Fresh parsley
• Garlic
• Red wine vinegar
• Extra virgin olive oil
• Dried oregano
• Red pepper flakes
• Salt and pepper

---

Things to Consider Before Preparing Your Meal

Prep & Cooking Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Equipment Checklist

• Large skillet or cast iron pan
• Medium saucepan for poaching
• Slotted spoon
• Sharp knife
• Mixing bowls
• Whisk

Dietary Adjustments

• Vegetarian Option: Use mushrooms or tofu in place of beef.
• Lower Carb: Swap potatoes with cauliflower florets or diced sweet potatoes.
• Add Cheese: Feta, cheddar, or goat cheese all work beautifully.
• Spice it Up: Stir in jalapeños or hot sauce to kick it up a notch.

Serving Size

Serves 4 hearty portions.

Let’s Get Cooking

Step 1: Make the Chimichurri Sauce

Pro Tips:

• Let it sit for 15–30 minutes to develop flavor.
• Chop herbs by hand for better texture—avoid using a blender.
• Add a pinch of lemon zest for a citrusy twist.

Step 2: Cook the Beef Breakfast Hash

Pro Tips:

• Dice potatoes evenly to ensure uniform crisping.
• Don’t overcrowd the pan—cook in batches if necessary.
• Deglaze the pan with a splash of vinegar or water to lift flavor-packed bits.

Step 3: Poach the Eggs

Pro Tips:

• Use the freshest eggs for tight, clean poaches.
• Swirl the water gently before adding the egg to form a natural wrap around the yolk.
• Strain each egg in a mesh sieve to remove excess whites and achieve a neater shape.

Step 4: Assemble the Dish

Pro Tips:

• Plate hash while hot to help melt the yolk into the dish.
• Drizzle chimichurri last for maximum freshness and visual appeal.
• Garnish with extra parsley or microgreens for a restaurant-worthy finish.

---

Art Of: Cooking Like a Pro

Crisp, Not Soggy!

For the perfect hash, potatoes need space and patience. Let them sit undisturbed for a few minutes per side to develop that golden crust. Overcrowding the pan? You’ll steam them instead—cook in two batches if necessary.

Egg Poaching 101

Mastering the poach is easier than it looks. A gentle simmer, a splash of vinegar, and a fresh egg are key. Straining the egg helps avoid wispy tails. Practice makes perfect—and this dish is worth it.

Chimichurri Craft

Use high-quality olive oil and fresh parsley. Hand-chop everything for a rustic finish. Red pepper flakes bring the heat, while red wine vinegar balances the richness. Want a twist? Try a little cilantro or a touch of chili paste.

---

Tips and Variations

• Make Ahead: Cook the hash the night before. Reheat in a skillet. Poach eggs fresh.
• Add Veggies: Spinach, kale, or even zucchini can be tossed in for color and nutrients.
• Switch the Protein: Try chorizo, ground turkey, or even black beans for a different take.
• Add Cheese: Crumble on feta or melt shredded cheddar over the hash before topping with the egg.
• Bread Pairing: Serve with crusty sourdough or warm tortillas.

---

Nutrition Breakdown (Per Serving)

• Calories: 490
  A balanced meal to keep you full. Reduce portion size or skip the yolk for a lighter option.

• Carbohydrates: 32g
  Primarily from potatoes—swap for cauliflower or sweet potatoes to lower carbs.

• Cholesterol: 215mg
  Mostly from the eggs and beef. Use fewer yolks or egg whites to reduce.

• Fat: 30g
  Offers satiety and flavor. Use lean beef and less oil to lighten it up.

• Fiber: 4g
  Decent for breakfast—boost it with leafy greens or a fruit side.

• Protein: 25g
  High-protein and filling—great for energy and muscle repair.

• Saturated Fat: 6g
  Moderate—skip the cheese or use lean cuts to reduce it further.

• Sodium: 470mg
  Moderate sodium—use low-sodium seasonings and cut added salt to adjust.

• Sugar: 4g
  Naturally occurring in veggies—no added sugar here.

• Trans Fat: 0g
  This dish contains no artificial or harmful trans fats.

• Unsaturated Fat: 12g
  Heart-healthy fats from olive oil and beef—no need to cut this good stuff.

---

Storing and Reheating

• Storage: Store hash in an airtight container in the fridge for up to 3 days. Chimichurri keeps 3–4 days refrigerated.
• Reheating: Re-crisp the hash in a skillet with a little oil. For eggs, poach fresh or reheat briefly in hot water.

---

Frequently Asked Questions

Q: Can I use ground beef instead of sirloin?
A: Yes, ground beef works well—just cook it thoroughly and drain the fat before adding to the potatoes.

Q: What if I don’t have red wine vinegar?
A: Apple cider vinegar or lemon juice can be used instead in the chimichurri.

Q: Can I make the hash in advance?
A: Definitely! Cook the hash ahead and poach the eggs fresh before serving.

Q: Is this freezer-friendly?
A: The hash can be frozen, but the potatoes may soften slightly upon reheating. It’s best enjoyed fresh.

Q: Can I serve this without eggs?
A: Of course. The hash and chimichurri alone make a delicious, hearty dish.

---

Engage and Share

Tried this Beef Breakfast Hash with Poached Eggs and Chimichurri? I’d love to hear how it turned out! Share your version, post your plate, or drop a twist in the comments. Whether you added spice, swapped the beef, or made it vegetarian, your spin is welcome here.

Looking for more bold, brunch-worthy dishes? Try these next:

• Delicious Baked Apple Cinnamon French Toast Casserole
• Honey Glazed Ham & Cheese Croissants
• Bacon, Asparagus & Goat Cheese Quiche

Thanks for stopping by the kitchen—see you in the next recipe!

---