Steak and Potato Breakfast Hash
A comforting breakfast hash combining tender steak, crispy potatoes, and flavorful vegetables topped with perfectly cooked eggs.
Ingredients
For the base
- 1.5 lbs Yukon Gold potatoes These buttery, creamy potatoes provide the perfect base for your hash.
- 1.5 lbs steak (New York, ribeye, or sirloin) Pick a juicy cut that will sear beautifully.
- 4 large eggs Fresh, farm-raised eggs give your hash the perfect finishing touch.
For flavoring
- 1 medium onion, cut into chunks The sweet aroma of caramelizing onions creates a comforting base.
- 0.5 cup red bell pepper, diced Adds sweetness and color.
- 0.5 cup green bell pepper, diced Complements the richness of the dish.
- 2 cloves garlic, minced Elevates the flavor profile.
Seasoning and oil
- 2 tsp salt, divided For seasoning all components.
- 1.5 tsp black pepper, divided Provides subtle heat.
- 0.25 cup vegetable oil, divided Helps crisp up the potatoes and sear the steak.
- 1 tsp paprika Adds a warm, smoky depth.
- 0.5 tsp red pepper flakes Adds a delightful kick.
Instructions
Preparation
- Bring a pot of water to a boil. Once boiling, add the diced Yukon Gold potatoes and cook for about 5 minutes, then drain well.
- Season the steak with salt and black pepper. In a cast-iron skillet, heat 2 tablespoons of vegetable oil over medium-high heat and sear the steak for about 4-5 minutes on each side until browned.
- Let the steak rest for about 10 minutes before cubing into bite-sized pieces.
Cooking
- In the same skillet, add the remaining oil and reduce heat to medium. Add the par-cooked potatoes, onion chunks, diced bell peppers, minced garlic, paprika, red pepper flakes, and remaining salt and pepper.
- Cook everything together for around 15 minutes, stirring occasionally, until the vegetables are crispy and golden.
- Return the cubed steak to the skillet, create small wells in the mixture, and crack an egg into each well. Cover and cook for about 3-4 minutes, or until the eggs are done to your liking.
Serving
- Serve garnished with fresh parsley or green onions.
Notes
Serve this hash for breakfast, brunch, or a hearty dinner. Pair with warm toast, avocado slices, or salsa for added flavor.