Beef Tenderloin Breakfast Hash Recipe

Marinate beef

In a medium bowl combine 1 tbs olive oil, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper. Add the cubed beef tenderloin and toss to coat. Let rest at room temperature 15 minutes (or refrigerate up to 1 hour).

Sear beef

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add the marinated beef in a single layer, searing without moving for 1–2 minutes to develop a brown crust. Toss and continue cooking until just cooked through to medium-rare/medium (internal temp ~125–135°F / 52–57°C), about 2–3 more minutes depending on thickness. Transfer beef to a plate and tent with foil to rest while you finish the hash.

Prepare and par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes to remove excess moisture.

Crisp potatoes

Heat 2 tbs vegetable oil in the same large skillet over medium-high heat. Add the drained potatoes in a single layer and let cook undisturbed 4–5 minutes to form a crust. Flip or stir and continue cooking, pressing down occasionally, until golden and crispy all over, about 6–8 minutes more. Season with 1 tsp salt and 1 tsp black pepper. If using, stir in 1 tsp butter at the end for gloss.

Add aromatics and vegetables

Reduce heat to medium. Push potatoes to the side and add the chopped onion and diced red bell pepper to the skillet (or mix together with the potatoes). Cook, stirring, until onion is translucent and peppers have softened, 4–5 minutes. Stir in 2 tbs chopped cilantro and adjust seasoning to taste.

Combine beef with potatoes

Return the rested beef to the skillet and gently fold into the potatoes and vegetables. Warm together for 1–2 minutes so flavors meld. Keep skillet over low heat while you cook the eggs and finish chimichurri.

While the beef rests, make the chimichurri: in a blender or using a sharp knife, chop 1 cup parsley, 1 tbs cilantro, 1 tsp oregano, 1 clove minced garlic until finely chopped. Stir in 1 tsp red wine vinegar, 3 tbs olive oil, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Taste and adjust acidity or salt. Let sit at room temperature at least 5 minutes for flavors to marry.

Cook eggs

In a small nonstick skillet over medium-low heat, add a bit of oil or butter if desired. Crack two eggs and cook to your preference: sunny-side up (cover for 2–3 minutes until whites set), over-easy (cook 2 minutes then flip 20–30 seconds), or scrambled. Season lightly with salt and pepper.

Plate and garnish

Divide the hash between two plates (or serve family style). Top each portion with an egg. Spoon 1–2 tbs chimichurri over the beef hash and eggs. Sprinkle crumbled queso fresco and sliced scallions over top. Serve with lime wedge if using for a bright squeeze.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently in a skillet. Chimichurri will keep several days refrigerated in a sealed container.