Recipe: Beef & Potato Hash with Jammy Eggs and Avocado {#NationalEggMonth}

by Cate on May 19, 2018

Comfort food is something we all crave at one time or another, but comfort food that is clean eating and guilt-free? Count me in! Let’s make this delicious Beef and Potato Hash with Jammy Eggs and Avocado!

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A million years ago, when I was a newlywed, my then husband loved Hamburger Helper. Can’t say I blame him. Total comfort food, easy to make, and downright hearty.

But, I’ll be honest. Back then I didn’t know a ton about cooking, nor cooking and being responsible for someone else’s meal regularly either. And while I had lived on my own and cooked and entertained, it certainly wasn’t daily, and I still resorted to a box of this and a can of that sometimes.

But … know better, do better, right?

Over the years, through cooking shows and cookbooks, cooking classes and just your basic trial and error, my kitchen has evolved into having very little in the way of boxes and cans, and the focus is on clean eating that is easy and delicious, with a strong lean on fresh and healthy food.

So when a new client, NestFresh Eggs, wanted some recipes developed to help celebrated #NationalEggMonth, my mind immediately went to a comfort dish that we could eat guilt-free.

And, tbh, who doesn’t like meat and potatoes? Neither of my kids will eat mashed potatoes or baked potatoes, and barely eat french fries, so roasted potatoes are pretty much a regular fixture in my house. So when I was brainstorming for this recipe, I knew I wanted to do a riff on comfort food that used roasted potatoes.

As for eggs … well, we go through a ridiculous amount of eggs in this house. Because it’s kind of like the easiest epitome of clean eating. Hungry? Make eggs. And just like potatoes, our house is very divided on how they’ll eat the eggs. My son will eat them scrambled, sunny side up, hard boiled, and deviled. My daughter will eat the whites of hard boiled, and deviled. She’s a work in progress.

Neither will eat “jammy eggs,” but it’s kind of my favorite, and I thought a slightly runny yolk would be perfect for this dish.

And avocado. Well, I pretty much add avocado to any recipe I can. It’s a good fat, and when it’s smushed, it makes a great condiment … and slicing it up and mixing it with the jammy eggs, and the roasted potatoes and beef … that’s a winner right there (or at least I hope it is!)!

And speaking of winning… NestFresh Eggs asked that we submit our recipes to a contest that they’re running. You can vote once a day, every day, for the month of May, and this recipe was, of course, my entry. You can find the other recipe submissions here … go vote (your entry might also win you a pretty sweet gift basket!). I won’t tell you to vote for MY recipe, but if it happens to speak to you, I’d be much obliged if you did!

Haven’t heard of NestFresh before? They are a humane and sustainable egg producer with a focus on happy and healthy hens. There’s a movement we can all get behind!

Beef and Potato Hash with Jammy Eggs and Avocado
Recipe courtesy of Cate O’Malley

Nothing says comfort food better than meat and potatoes. With the silky smooth jammy egg yolks and the creaminess of the avocado, this recipe takes meat and potatoes to another level, and with its super clean ingredients, it’s Whole30-compliant.

Ingredients
1 ½ pounds ground beef
ghee (can substitute olive oil)
4 potatoes, cooked and diced
1 onion, diced
4 cloves of garlic, minced
4 jammy NestFresh eggs (see separate instructions below)
seasoned salt and pepper
1 avocado, sliced
hot sauce

Directions

Heat a medium sized skillet on medium heat and add ghee to the pan. Once it starts to melt, add your diced potatoes, onions, and garlic and sprinkle with seasoned salt. Move the ingredients around the pan so all sides of the potatoes get crispy and the onions get translucent. Cook for approximately ten minutes, or until the potatoes are nice and golden brown, lowering the heat if necessary so the garlic doesn’t burn. Remove the potato mixture from the pan and set aside. Add the ground beef to the same pan and cook until no longer pink. Drain the grease, and add the potato mixture back into the pan. Mix well so all the ingredients are combined, and portion into four shallow bowls. Top with sliced jammy eggs and avocado. One last sprinkle of salt and pepper and a drizzle of hot sauce.

*jammy eggs. The Bon Appetit method is easy and foolproof. Bring a small pot of water to boil. Once the water is boiling, gently add the eggs, one at a time and cook for 6-1/2 minutes. Remove them slowly and place into an ice bath for 2 minutes. When you’re ready to serve, slice the eggs in half.

 

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{ 1 comment… read it below or add one }

Stephanie Haly May 22, 2018 at 8:07 am

Thanks for this recipe. It reminds me of corn beef hash with a fried egg. I have a daughter that doesn’t eat eggs either. However, she will eat the beef and potatoes.

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