Cottage Pie Breakfast Hash with Crispy Potato Topping

A hearty and comforting breakfast featuring diced beef, vegetables, and a crispy potato topping, all cooked in a skillet and topped with a perfectly fried egg.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£2.10

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Snack

Cuisine:

British

Main Ingredient:

Beef•Eggs

Mood:

Comfort Food

Ingredients

Servings

1lbBeef mince(Ground beef)

£3.50

1mediumOnion(Diced)

£0.30

2mediumCarrot(Diced)

£0.25

2stalksCelery(Diced)

£0.40

0.5cupFrozen peas

£0.20

0.5cupBeef broth

£0.25

1tablespoonWorcestershire sauce

£0.10

1tablespoonTomato paste

£0.05

0.5teaspoonDried thyme

£0.05

to tasteSalt

to tasteBlack pepper

2largePotatoes(Russet or Yukon Gold, peeled and shredded)

£0.50

2tablespoonsButter(Divided)

£0.20

1tablespoonOlive oil

£0.10

4Eggs

£1.20

0.5cupCheese(Shredded cheddar or Monterey Jack (optional))

£1.00

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

Total Cost

£8.40

£2.10 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery and cook until softened, about 5-7 minutes.
3
Add the beef mince to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4
Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for 1 minute more.
5
Pour in the beef broth and bring to a simmer. Stir in the frozen peas. Reduce heat and let simmer for 5 minutes, allowing the sauce to thicken slightly.
6
While the beef mixture simmers, prepare the potato topping. In a bowl, toss the shredded potatoes with 1 tablespoon of melted butter, salt, and pepper.
7
Spread the shredded potatoes evenly over the beef mixture in the skillet. Dot the top with the remaining 1 tablespoon of butter.
8
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
9
While the cottage pie hash is baking, fry the eggs to your desired doneness.
10
Remove the skillet from the oven. If desired, sprinkle the cheese over the potato topping and bake for another 2-3 minutes until melted.
11
Top each serving with a fried egg and garnish with fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

30g

12% of RDA

Fat

38g

54% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, add a splash of red wine to the beef mixture while it's simmering.

If you don't have an oven-safe skillet, transfer the beef mixture to a baking dish before adding the potato topping.

You can use leftover cooked potatoes for the topping. Just shred or dice them before adding them to the skillet.

Feel free to add other vegetables to the hash, such as mushrooms, bell peppers, or corn.

For a spicier kick, add a pinch of red pepper flakes to the beef mixture.

Cooking Equipment

Oven-safe skillet (10-12 inch)

Stove

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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