Description
A hearty and delicious Steak and Potato Breakfast Hash, perfect for starting your day with a filling meal.
Ingredients
Scale
- 1½ lbs Yukon Gold potatoes, diced into ½-inch cubes
- 1½ lbs steak (New York, ribeye, or sirloin)
- 4 large eggs
- 1 medium onion, cut into chunks
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 2 garlic cloves, minced
- 2 tsp salt, divided
- 1½ tsp black pepper, divided
- ¼ cup vegetable oil, divided
- 1 tsp paprika
- ½ tsp red pepper flakes
Instructions
- Bring a pot of water to a boil and add the diced potatoes. Cook for 5 minutes, then drain well in a strainer.
- Let the steaks come to room temperature for about 15 minutes, then season both sides with 1 teaspoon of salt and ½ teaspoon of pepper. Heat a large cast iron skillet over medium-high heat and add 2 tablespoons of oil. Sear the steaks for 4-5 minutes per side until beautifully browned.
- Remove the steaks to a cutting board and let them rest for 10 minutes before cutting into bite-sized cubes.
- Add the remaining oil to the same skillet and turn the heat down to medium. Toss in the parboiled potatoes, onion chunks, and diced bell peppers. Sprinkle with minced garlic, paprika, red pepper flakes, and the remaining salt and pepper.
- Cook the potato mixture for about 15 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
- Add the cubed steak back into the skillet and stir everything together.
- Reduce the heat to medium-low and make 4 wells in the hash. Crack an egg into each well, cover the skillet, and cook for 3-4 minutes until the eggs are cooked to your liking.
- Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley or chopped green onions and serve while hot.
Notes
- For extra crispy potatoes, ensure they are well-drained before cooking.
- Feel free to substitute the steak with your preferred protein or omit it for a vegetarian version.
- This dish is best served right after cooking for optimum flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 210mg