Introduction
While many home cooks shy away from organ meats, I’ve found that beef heart is one of the most approachable and delicious options you’ll discover. I remember my first time preparing it – I was amazed by how similar it tastes to lean steak, just with a richer, more satisfying flavor profile.
You’ll love how this breakfast hash transforms humble ingredients into a powerhouse morning meal. The combination of tender beef heart and perfectly cooked eggs creates a protein-rich dish that’ll keep you energized for hours. Plus, it’s incredibly budget-friendly, since heart meat typically costs far less than traditional cuts. I’ve converted many skeptical friends to organ meat enthusiasts with this simple, nutrient-dense recipe that proves nose-to-tail cooking can be both delicious and accessible.
Recipe
Beef heart and egg hash brings together nutrient-rich organ meat with classic breakfast ingredients for a satisfying morning meal. This protein-packed dish delivers essential nutrients while remaining economical and straightforward to prepare.
The combination of tender beef heart pieces, caramelized onions, and perfectly cooked eggs creates a harmonious blend of flavors and textures. The rich, meaty taste of beef heart pairs naturally with eggs, while simple seasonings enhance the dish without overwhelming its natural flavors.
- 1 beef heart, diced
- 4 large eggs
- 2 tablespoons butter
- 1 onion, diced
- Salt
- Black pepper
Heat butter in a large cast-iron skillet over medium heat. Add diced beef heart and onion, cooking for 8-10 minutes until the meat browns and onions become translucent. Create four wells in the hash mixture and crack an egg into each. Cover the skillet and cook 4-5 minutes until egg whites set but yolks remain runny. Season with salt and pepper before serving.
Before cooking, trim away any tough outer membranes from the beef heart and dice it into uniform pieces no larger than ½ inch. If using frozen heart, thaw completely in the refrigerator overnight. The hash can be made ahead by cooking the heart and onions in advance, then reheating in the skillet before adding eggs. For extra flavor, consider adding minced garlic or fresh herbs like thyme or rosemary during cooking.
Prep Time
Preparing this hearty breakfast hash takes about 20-25 minutes total, with 10-15 minutes needed for initial prep work. You’ll spend most of your prep time cleaning and dicing the beef heart, which I’ve found goes much faster with a sharp knife and good cutting board. While the heart is still slightly frozen, it’s easier to trim away the tough outer membrane and slice into even chunks.
The onion prep is straightforward – just dice it while your skillet heats up. I like to get all my ingredients ready before starting to cook, including cracking the eggs into separate small bowls. This makes the actual cooking process smooth and stress-free, especially when you’re managing multiple eggs at once.
Equipment needed
Three essential pieces of equipment make this hash come together beautifully. You’ll need a large cast-iron skillet (10-12 inches), which creates the perfect heat distribution and adds a touch of iron to your meal. A sharp chef’s knife is vital for breaking down the heart into uniform pieces – I learned this the hard way when I first started cooking organ meats. Finally, grab a tight-fitting lid for your skillet to help those eggs cook evenly.
I also recommend having these helpful extras on hand:
- Cutting board (plastic or wood)
- Measuring spoons
- Spatula
- Paper towels for cleanup
- Storage container if you’re prepping extra heart for later
Trust me, having everything ready before you start will make the cooking process smooth and enjoyable.
Basic Cooking Method and Time
This simple hash comes together in about 20 minutes from start to finish. You’ll start by melting butter in your preheated skillet over medium heat. Once it’s sizzling, toss in your diced beef heart and onions. I’ve found that stirring occasionally helps everything brown evenly.
After 8-10 minutes, when your meat is nicely browned and the onions are soft and translucent, you’re ready for the eggs. Create four little wells in your hash mixture – I use the back of a spoon for this. Crack an egg into each well, then cover the skillet. Let it cook for 4-5 minutes until the egg whites are set but the yolks are still runny. A quick sprinkle of salt and pepper, and you’re done!
Cooking Steps
You’ll want to start by thoroughly rinsing the beef heart and cutting it into uniform half-inch cubes, removing any tough outer membranes you find. Next, get your cast-iron skillet nice and hot before adding your butter, diced heart, and onions, making sure to sauté them until they’re properly browned and fragrant. Once your meat and onions are cooked through, create wells in the mixture for your eggs, add them carefully, and cover the skillet until the eggs reach your preferred level of doneness.
Step 1. Carefully Rinse Beef Heart
Start by thoroughly rinsing your beef heart under cold running water, making sure to clean both the exterior and interior chambers. You’ll want to pay special attention to removing any blood clots that might be hiding in the ventricles – I’ve found that gently running your fingers along the inner walls helps dislodge anything that’s stuck. Once you’ve given it a good rinse, pat the heart dry with paper towels.
Next, take a sharp knife and carefully trim away the outer membrane and any visible fat or tough tissue. Trust me, this step makes a huge difference in the final texture of your hash. If you notice any arteries or valves still attached, go ahead and remove those too – they can be a bit chewy in the finished dish.
Step 2. Dice Heart Into Cubes
Place the cleaned beef heart on a sturdy cutting board and slice it lengthwise into even 1-inch thick sections. You’ll notice the heart’s chambers and muscle structure – don’t worry if it looks a bit intimidating at first. I felt the same way when I started working with organ meats.
Next, remove any remaining tough membranes or blood vessels you spot. With your sharp knife, cut each section into 1-inch strips, then rotate and cut crosswise to create uniform ½-inch cubes. I’ve found this size perfect for ensuring even cooking and a pleasant texture in the final dish. Keep your knife movements steady and deliberate – there’s no need to rush. If you’re planning ahead, portion these cubes into freezer bags for future meals.
Step 3. Heat Cast-Iron Skillet Thoroughly
Properly heating a cast-iron skillet is the essential first step for achieving that perfect beef heart hash. Place your skillet over medium heat and let it warm up for about 3-5 minutes before adding any ingredients. You’ll know it’s ready when you can feel the heat radiating up from the surface by holding your hand a few inches above it.
I’ve learned through trial and error that rushing this step leads to uneven cooking. Once your skillet is thoroughly heated, add the butter and let it melt until it starts to foam but doesn’t burn. This creates the ideal surface for searing your diced beef heart and onions. Remember, a well-heated cast iron will give you that delicious caramelization we’re looking for while preventing the meat from sticking.
Step 4. Sauté Onion Mixture Thoroughly
Toss the diced onions into your preheated skillet alongside the beef heart, watching as they begin their transformation. You’ll want to stir the mixture frequently with a wooden spoon, making sure the onions and meat cook evenly in the melted butter. After about 5 minutes, you’ll notice the onions becoming translucent and the beef heart developing a rich brown color.
Keep sautéing until the onions are soft and golden, usually another 3-4 minutes. You’ll know they’re done when they’re tender and slightly caramelized at the edges. The beef heart should be nicely browned but still juicy – don’t overcook it, or it’ll become tough. As everything cooks, you’ll notice a wonderfully savory aroma filling your kitchen, signaling that it’s time for the next step.
Step 5. Add Eggs and Cover
Once your beef heart and onions have reached the perfect golden-brown color, it’s time for the eggs to join the party. Using the back of your spatula, create four wells in the hash mixture, pushing the meat and onions aside to make space for each egg. Carefully crack your eggs one at a time into these wells.
Now comes the vital part – cover that skillet with a tight-fitting lid. This traps the heat and steam, helping the egg whites set while keeping those beautiful yolks runny. Let everything cook for about 4-5 minutes, but keep an eye on them. You’ll know they’re ready when the whites are fully set but the yolks still jiggle slightly when you gently shake the pan. Season with salt and pepper before serving.
Customization Options
While the basic beef heart and egg hash recipe provides a delicious foundation, you’ve got plenty of ways to make this dish your own. Try adding diced potatoes or sweet potatoes for extra heartiness, or toss in bell peppers and mushrooms for added nutrition and flavor. You can spice things up with garlic, paprika, or your favorite hot sauce.
For a Mediterranean twist, add fresh herbs like rosemary and thyme, then top with crumbled feta cheese. If you’re looking to boost the nutrient content even further, throw in some chopped kale or spinach during the last few minutes of cooking. Don’t be afraid to experiment with different seasonings – I’ve found that cumin and chili powder create an amazing southwestern version that’s perfect with sliced avocado on top.
Ingredients list (with precise measurements)
To prepare this nutrient-rich breakfast hash, you’ll need a precise list of ingredients that I’ve carefully tested in my own kitchen. I’ve found these measurements create the perfect balance of flavors while maximizing the nutritional benefits:
- 1 beef heart (about 2-2.5 pounds), trimmed and diced into ½-inch cubes
- 4 large pastured eggs
- 2 tablespoons grass-fed butter or ghee
- 1 large yellow onion (approximately 1 cup when diced)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
I’ve learned through trial and error that using a larger beef heart provides extra portions you can freeze for future meals. Trust me, you’ll want leftovers of this energizing breakfast!
Storage Information
Since proper storage guarantees you’ll get the most from this nutrient-dense meal, I’ve found that leftover beef heart hash keeps beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using a skillet over medium heat to maintain the crispy texture – microwaving tends to make it soggy.
If you’re meal prepping, you can freeze the cooked beef heart and onion mixture separately from the eggs for up to 3 months. Just portion it into freezer-safe containers, making sure to remove as much air as possible. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat in a skillet and cook fresh eggs to order. Trust me, you’ll appreciate having this ready-to-go protein on hand.
Health Benefits or Special Features
Although organ meats have fallen out of fashion in modern diets, beef heart offers an incredible array of nutrients that you won’t find in regular muscle meats. You’ll get a whopping dose of vitamin B12, iron, and CoQ10 – nutrients that help boost your energy and support heart health. The protein content is impressive too, with about 28 grams per serving.
I’ve found that pairing beef heart with eggs creates the perfect combination of nutrients for sustained morning energy. The healthy fats from the eggs help your body absorb the fat-soluble vitamins in the heart, while the complete amino acid profile keeps you feeling full longer. If you’re looking to improve your nutrition while sticking to a budget, this nutrient-dense breakfast is an excellent choice.
Prep Time
When you’re ready to make this hearty breakfast, you’ll need about 20-25 minutes total to get everything prepared and cooked. The initial prep work takes around 10 minutes, which includes dicing the beef heart and onion. If you’ve cleaned and trimmed your heart in advance, this step will go much faster.
The actual cooking process is straightforward and takes about 15 minutes. You’ll spend 8-10 minutes browning the meat and onions, then another 4-5 minutes cooking the eggs to perfection. I like to use this time to get my coffee going and set the table. Don’t rush the browning stage – it’s where all those delicious flavors develop. If you’re new to cooking organ meats, you’ll find this recipe’s timing pretty forgiving.
Cook Time
The total cook time for this beef heart and egg hash runs about 15 minutes from start to finish. You’ll start by browning the diced heart and onions in butter, which takes around 8-10 minutes. Watch for the meat to develop a nice caramelized color and the onions to become translucent – these visual cues tell you it’s time for the next step.
Once your hash base is ready, you’ll create wells for the eggs and crack them in. Cover the skillet and let them cook for 4-5 minutes. I’ve found that peeking under the lid around the 4-minute mark helps guarantee you get your preferred egg doneness. The whites should be set, but you can adjust the timing if you like your yolks firmer.
Total Time
From start to finish, you’ll need around 20-25 minutes to prepare this hearty breakfast hash. The initial prep work of dicing the beef heart and onion will take about 10 minutes, especially if you’re new to working with organ meats. Don’t rush this step – proper prep guarantees even cooking throughout.
Once you’ve got your ingredients ready, the actual cooking moves pretty quickly. You’ll spend about 8-10 minutes browning the meat and onions, followed by 4-5 minutes to cook the eggs to perfection. If you’re meal prepping, you can save time by dicing extra beef heart in advance and storing it in the freezer. Just thaw what you need the night before, and you’ll cut your morning prep time in half.
Yield
This satisfying breakfast hash serves 2-3 hungry adults, making it perfect for a weekend morning with the family. You’ll find that each portion provides a hearty mix of protein-rich beef heart and eggs, with enough to satisfy even the biggest appetites. If you’re serving it as part of a larger breakfast spread, it can easily stretch to feed 4-5 people.
I love how versatile the portions can be – you can always add an extra egg or two if you’re extra hungry, or save any leftover meat for tomorrow’s breakfast. When I’m meal prepping, I’ll often double the recipe and store the extra diced beef heart in the freezer. That way, I’ve got a quick, nutritious breakfast ready to go whenever I need it.
Final Thoughts
Building a hearty breakfast doesn’t need to be complicated, and I’ve found that organ meats like beef heart offer an incredible nutritional punch without breaking the bank. As you experiment with this recipe, you’ll discover that beef heart has a surprisingly mild flavor that pairs wonderfully with eggs and onions. I encourage you to give this nutrient-dense breakfast a try, even if you’re new to organ meats. Start with smaller pieces of heart if you’re hesitant, and adjust the seasonings to your taste. You’ll likely find, as I have, that this traditional breakfast not only provides sustained energy throughout your morning but also helps you embrace the value of nose-to-tail eating while saving money on quality protein.
Frequently Asked Questions
Where Can I Source Fresh Beef Heart Locally?
You’ll find fresh beef heart at local butcher shops, farmer’s markets, or ethnic grocery stores. Call ahead to check availability or ask your grocery store’s meat department to special order it.
Does Beef Heart Have a Strong Organ Meat Taste?
You’d think beef heart would taste like licking a hospital floor, but it’s surprisingly mild. When properly prepared, it’s closer to lean steak with just a subtle, earthy undertone.
Can I Prepare the Beef Heart the Night Before?
Yes, you can dice and season the beef heart the night before. Store it in an airtight container in your fridge, which actually helps the flavors develop and saves morning prep time.
What Side Dishes Pair Well With Beef Heart Hash?
You’ll enjoy sautéed mushrooms, roasted sweet potatoes, or buttered sourdough toast alongside beef heart. Fresh avocado slices, sauerkraut, or steamed greens also make excellent nutrient-rich pairings.
How Do I Know if Beef Heart Has Gone Bad?
Watch for discoloration, smell for sourness, and check for slimy texture. If your beef heart shows any of these signs or it’s been refrigerated over 3-4 days, don’t use it.
Conclusion
You’ll find this beef heart and egg hash isn’t just tasty – it’s incredibly economical. At roughly $2-3 per pound, beef heart costs about 75% less than standard cuts of beef while providing twice the protein content. Whether you’re new to organ meats or already appreciate their rich nutritional profile, this hearty breakfast delivers lasting energy. Give it a try tomorrow morning – your body and wallet will thank you.
