Beef Brunch Skillet

There's something about a skillet that never lies. One Saturday morning, my friend texted asking if I could feed four people by noon, and I had beef, potatoes, and eggs staring back at me from the fridge. No plan, no recipe, just a skillet and the confidence that comes from knowing how flavors work together. Forty-five minutes later, we were all hovering over this golden, cheesy one-pan wonder, and I realized I'd stumbled into something people would actually ask for again.

I've since made this for weekend brunches when people show up hungry and time is tight. The spinach always gets a laugh—someone will say they don't eat vegetables at brunch, then clean their plate without mentioning it again. That's the power of melted cheddar and crispy potatoes hiding everything wholesome underneath.

Ingredients

• Ground beef (300 g, 85% lean): The lean percentage matters because you want flavor without grease pooling in your pan. I've learned that browning it properly before anything else builds a foundation of richness.
• Russet potatoes (2 medium, diced): Starchy and forgiving, they crisp up beautifully and don't fall apart like waxy potatoes do. Dice them small so they cook through in the time given.
• Red bell pepper (1 small, diced): Adds sweetness and color that feels intentional, not like an afterthought.
• Yellow onion (1 small, diced): The backbone of flavor—cook it until it's soft enough to disappear into the beef.
• Baby spinach (100 g, roughly chopped): It wilts almost instantly, so add it last or it turns into nothing.
• Eggs (4 large): The grand finale that makes this brunch, not breakfast.
• Shredded cheddar cheese (100 g): Melts evenly and tastes like home. Fresh shredded beats pre-shredded if your hands are willing.
• Olive oil (2 tbsp): Split it between cooking potatoes and the beef for best texture.
• Smoked paprika (1 tsp): This is the secret that makes people ask what spice that is.
• Garlic powder (½ tsp): Keeps the flavor profile cohesive without raw garlic bits.
• Salt and black pepper: Season boldly—brunch food can handle it.
• Fresh chives (2 tbsp, chopped): A fresh finish that cuts through all the richness.
• Hot sauce (to serve): For those who believe breakfast should wake them up.

Instructions

Start the potatoes first:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and just tender, about 10–12 minutes. You'll know they're ready when a fork slides through easily but the edges are crispy and brown. Transfer to a plate.

Brown the beef:

Add remaining olive oil to the skillet and let it warm. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Watch for fat pooling—drain it if needed so everything crisps up rather than steams.

Build the base:

Add diced onion and bell pepper to the beef. Sauté until softened, about 3–4 minutes, letting the vegetables pick up bits of brown flavor from the pan.

Bring it together:

Stir the cooked potatoes back in, along with smoked paprika, garlic powder, salt, and pepper. Mix everything so each piece gets coated with spice.

Wilt the spinach:

Add chopped spinach and cook about 1 minute, just until it darkens and softens. Don't wait or it'll disappear.

Create wells for eggs:

Use the back of your spoon to make four shallow indentations in the hash, spacing them around the skillet. This gives the eggs a place to settle and cook evenly.

Crack and cover:

Crack one egg into each well, then sprinkle shredded cheddar evenly over everything. Cover the skillet with a lid, reduce heat to medium-low, and let it cook undisturbed.

Wait for the finish:

Cook 5–7 minutes depending on how you like your yolks. Start checking at 5 minutes—the whites should be opaque and the yolks slightly jiggly if you like them soft. Remove from heat and let it rest 1 minute.

Save

I remember the first time someone asked for seconds and then thirds of this skillet, and my mom saying it was elegant enough for guests but casual enough for Tuesday. That's when I knew this recipe had crossed from useful to something people actually crave.

Why the One-Pan Approach Works

Cooking everything together means the beef's fat seasons the potatoes, the onion's sweetness feeds the spinach, and every element touches the cheddar at some point. You're not making five separate components and hoping they cooperate on a plate—you're building flavor in layers, in the same place. The skillet becomes a vehicle for alchemy, not just cookware.

Timing and Temperature Matter More Than You'd Think

Medium heat prevents the bottom from burning while the top stays raw. I learned this the hard way by trying to speed things up with high heat and ending up with charred potatoes and undercooked eggs. The spices taste better when they have time to bloom into the fats and proteins, not when they're shocked onto everything at once. Patience here is the actual ingredient.

Make It Your Own

This recipe is flexible enough to absorb additions without breaking. Some mornings I've added crispy bacon or a handful of diced jalapeños for heat. Other times I've swapped the cheddar for smoked gouda or added fresh herbs like parsley. The structure—potatoes, protein, vegetables, eggs, cheese—stays the same, but the personality changes. Here are the tweaks that stick around:

• Substitute ground turkey or chicken if you want something lighter, though the beef has a richness that's hard to replicate.
• Add cooked bacon or sausage for depth, either mixed in or crumbled on top before serving.
• Include sliced jalapeños or smoked chili flakes if you want to wake people up beyond the coffee they're holding.

Save

This skillet has become my answer to the question of what to make when people show up hungry and time is short. It's proof that the simplest solutions, cooked with intention, often taste the best.

Recipe FAQs

→ Can I use other meats?

Yes, ground turkey or chicken works well as a lighter alternative to beef.

→ How do I know when eggs are done?

The whites should be set but opaque. For runny yolks, cook 5-7 minutes covered.

→ Can I add bacon?

Absolutely, adding cooked bacon or sausage enhances the flavor profile significantly.

→ Is this gluten-free?

Yes, ensure your cheese and spices are certified gluten-free to maintain the diet.

→ What skillet size is best?

A large skillet with a lid is essential to ensure everything fits and eggs cook evenly.