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1 lb 44 Farms Ground Beef

1 Tbs Cumin (ground)

1 tsp Paprika

½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp 44 Farms Salt & Pepper Blend

1 Tbs Canola Oil

4 c Potatoes (peeled & cut into 1-inch cubes)

2 tsp 44 Farms Salt & Pepper Blend

3 Tbs Canola Oil

2 Tbs Garlic (minced)

1 c Onions (diced)

1 ½ c Tomatoes (medium diced)

1 c Tomatillos (medium diced)

½ c Red Bell Pepper

½ c Scallions (sliced)

½ c Anaheim Peppers

½ c Cilantro (chopped)

6 each Eggs

¼ c Cotija Cheese (grated)

2 each Avocado

Southwestern Breakfast Skilet

  • 1
    Heat a cast iron skillet over medium-high heat and add 1 Tbs. of canola oil. Add ground beef and cook for 10-15 minutes, until browned and cooked through. Break up beef with a spoon while cooking.
  • 2
    Remove beef from skillet and transfer into a fine mesh strainer. Set aside to drain off all excess fat.
  • 3
    While beef is cooking, heat a 14-inch cast iron skillet over medium high heat and add 3 Tbs. of oil.
  • 4
    Add diced potatoes and cook for 10 minutes.
  • 5
    Add onions and garlic and sauté for 5 minutes, stirring to ensure even cooking.
  • 6
    Add Anaheim peppers, scallions, red peppers, tomatillos, cilantro and tomatoes. Sauté for 5 minutes. Stir to ensure even cooking.
  • 7
    Add ground beef and water. Stir to incorporate.
  • 8
    Carefully crack the eggs on top of the beef potato hash and bake in a 425º oven for 5 minutes or until the eggs are cooked to desired temperature.
  • 9
    Serve with cotija cheese, chopped cilantro and sliced avocado on top.

CHEF'S TIP: Alternatively, you can cook your eggs in a sauté pan to your desired cooking style (scrambled, over-easy, etc) and then place on top of the beef potato hash and serve. This can be served as individual portions or in one large skillet for family-style serving.

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