Steak and Potato Breakfast Hash
A comforting and satisfying dish that combines juicy steak, crispy potatoes, and vibrant vegetables, topped with perfectly cooked eggs. Ideal for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes Known for their creamy texture and buttery flavor.
- 1.5 lbs steak (New York, ribeye, or sirloin) Juicy and packed with flavor.
- 4 large eggs
- 1 medium onion, cut into chunks
- 0.5 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons salt, divided
- 1.5 teaspoons black pepper, divided
- 0.25 cup vegetable oil, divided
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
Instructions
Preparation
- Bring a pot of water to a boil. Add diced Yukon Gold potatoes and cook for about 5 minutes until slightly tender. Drain and set aside.
- Allow the steak to sit at room temperature for about 15 minutes. Season generously with salt and pepper.
Cooking
- In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Sear the steak for 4-5 minutes on each side until browned. Remove and let it rest before cubing.
- In the same skillet, reduce heat to medium and, if necessary, add more oil. Toss in potatoes, onion, bell peppers, garlic, paprika, red pepper flakes, and remaining salt and pepper. Cook for about 15 minutes until golden and crispy.
- Fold in cubed steak and create small wells in the mixture. Crack an egg into each well, cover, and cook for an additional 3-4 minutes until the whites are set and yolks are runny.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley or sliced green onions.
Notes
For extra crispiness, parboil the potatoes longer. Use a mix of bell peppers for vibrant color. Experiment with different steak cuts. For spice, add jalapeños or serve with hot sauce.