Cast Iron Cowboy Hash with Baked Eggs
A hearty Tex-Mex breakfast skillet combining crispy potatoes, seasoned beef, roasted chiles, and onions topped with baked eggs and melted Monterey Jack. This one-pan wonder delivers rustic comfort with Southwestern flair—perfect for feeding a crowd at brunch or a hearty weekend breakfast. The cast iron technique creates a coveted golden crust while the eggs bake gently, making it both impressive and forgiving.
Ingredients
- 4 cup potato, peeled and cubed
- 3 cup beef chuck, cut into bite-sized pieces
- 1 ½ cup white onion, diced
- 1 ½ cup green chili pepper, dicedpoblano or jalapeño1:1heat adjustment
none
- 3 tablespoon butter, unsalted
- 1 bunch scallion, sliced(optional)
- 1 ½ cup Monterey Jack cheese, shredded(optional)
- 6 egg, large
- canned green chiles, to taste(optional)
- tortilla chips, to taste(optional)
Instructions
- 1
Boil potatoes in salted water until 90 percent cooked, then drain.
- 2
Preheat oven to 400°F.
- 3
Melt butter in cast iron skillet over medium-high heat.
- 4
Add onion, potatoes, beef, and green chili pepper. Cook until hash is heated through and bottom begins to crisp.
- 5
Create 6 indentations in hash with spoon.
- 6
Crack eggs into indentations.
- 7
Cover skillet with foil and bake until eggs reach desired doneness, about 10 to 20 minutes.
- 8
Top with green chiles, scallion, and cheese as desired.
- 9
Serve with tortilla chips.
Tips
Undercook potatoes slightly so they don't turn mushy; they'll finish cooking in the oven.
Use a preheated cast iron skillet for maximum crust development on the hash base.
Check eggs at 10 minutes to avoid overcooking; bake time varies by oven and preferred doneness.
Good to Know
Cover and refrigerate leftovers up to 3 days. Reheat gently in a 160 degrees C oven to avoid overcooking eggs.
Prep potatoes, beef, and vegetables the night before. Assemble hash in skillet, cover, and refrigerate; add 5 minutes to bake time when cooking from cold.
Serve straight from the skillet at the table. Top individual portions with fresh cilantro, lime, sour cream, or salsa for brightness.
Common Mistakes
Fully cook potatoes at boiling stage to avoid hard centers in finished dish.
Don't skip the foil cover to prevent eggs from drying out before hash crisps.
Stir hash only once during stovetop cooking to build crust, not continuously.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this ahead and reheat it?
Yes. Prepare the hash base, cool completely, cover and refrigerate up to 2 days. Reheat in a 180 degrees C oven until warm, then add eggs and bake fresh.
What if I don't have a cast iron skillet?
Use a heavy-bottomed oven-safe skillet or baking dish. Cast iron gives superior crust but not essential for flavor or food safety.
How do I know when the eggs are done?
Check at 10 minutes. Whites should be set and yolks soft-set for medium; 15-20 minutes for fully cooked yolks. Tent with foil if browning too fast.