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Ground beef and egg breakfast bowl with golden potatoes and spinach
Platewiser

Ground Beef and Egg Breakfast Bowl with Potatoes

A savory breakfast bowl with lean ground beef, golden cooked potatoes, spinach, and scrambled eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 12 oz 93% lean ground beef 340 g
  • 4 large eggs
  • 2 cups cooked diced potatoes 300 g, plain, fully cooked and well drained
  • 2 cups baby spinach 60 g, washed and dried
  • 2 tsp olive oil 10 ml, divided
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt divided; adjust to taste
  • 1/4 tsp black pepper
  • 1 tbsp chives chopped

Method
 

  1. Heat a wide skillet over medium-high heat. Add beef, spread it out, and leave undisturbed for 2 minutes. Break into crumbles and cook for another 4–5 minutes, until browned and at least 160°F (71°C). Stir in paprika, garlic powder, ¼ teaspoon salt, and pepper for 30 seconds. Transfer to a clean bowl; drain excess fat.
    Lean ground beef browned in a wide skillet
  2. Add 1 teaspoon oil to the skillet over medium heat. Add the cooked, well-drained potato cubes in an even layer. Cook for 6–8 minutes, turning occasionally, until hot with golden edges. If using refrigerated leftover potatoes, heat them to 165°F (74°C).
    Cooked potato cubes crisping until golden in a skillet
  3. Add spinach to the potatoes and toss for 1–2 minutes until wilted. Return the beef and stir until everything is hot. Divide evenly among four bowls. Keep warm while you cook the eggs.
    Ground beef combined with potatoes and wilted spinach
  4. Beat eggs with the remaining ¼ teaspoon salt. Heat the remaining teaspoon oil in a small nonstick skillet over medium-low heat. Add eggs and gently fold into curds for 3–5 minutes, until fully set, not runny, and 160°F (71°C). Divide over the bowls, scatter with chives, and serve immediately.
    Fully set scrambled eggs ready to top the beef breakfast bowls

Notes

Start with 300 g plain fully cooked potatoes; timing excludes cooking raw potatoes. Cook beef and eggs to 160°F (71°C). Reheat leftovers to 165°F (74°C). Nutrition excludes optional toppings.