Steak and Potato Breakfast Hash
A hearty and savory breakfast hash combining crispy potatoes, flavorful steak, vibrant bell peppers, and runny eggs, perfect for fueling your day.
Ingredients
Main Ingredients
- 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes These creamy potatoes will crisp up beautifully, giving a delightful contrast in texture.
- 1.5 lbs steak (New York, ribeye, or sirloin) Choose a cut that promises rich flavor and tenderness.
- 4 large eggs Provides a rich, velvety addition to your hash.
- 1 medium onion, cut into chunks Enhances the overall flavor profile with sweetness.
- 0.5 cup red bell pepper, diced Adds a pop of color and a sweet crunch.
- 0.5 cup green bell pepper, diced Complementing the red with its freshness.
- 2 cloves garlic, minced Elevates the dish with its aromatic flavor.
- 2 tsp salt, divided Enhances deliciousness.
- 1.5 tsp black pepper, divided Adds a touch of spice.
- 0.25 cup vegetable oil, divided Essential for searing and sautéing.
- 1 tsp paprika Adds a mild smokiness.
- 0.5 tsp red pepper flakes For a little kick.
Instructions
Preparation
- Bring a pot of water to a boil. Add the diced Yukon Gold potatoes and let them cook for about 5 minutes. Drain the potatoes well to remove any excess moisture.
- Let the steak sit at room temperature for approximately 15 minutes. Season both sides generously with 1 teaspoon of salt and ½ teaspoon of pepper.
Cooking
- Heat a large cast iron skillet over medium-high heat and add 2 tablespoons of vegetable oil. When the oil is shimmering, carefully add the steaks and sear for 4-5 minutes on each side until browned.
- Remove the steaks from the skillet and allow to rest for about 10 minutes before cutting into bite-sized cubes.
- In the same skillet, add the remaining oil and reduce the heat to medium. Toss in the parboiled potatoes, onion chunks, and diced bell peppers. Add the minced garlic, paprika, red pepper flakes, and the remaining salt and pepper.
- Cook for about 15 minutes, stirring occasionally, until the potatoes are golden and crispy.
- Add the cubed steak back into the skillet and stir.
- Reduce heat to medium-low. Create 4 wells in the hash and crack an egg into each. Cover and cook for 3-4 minutes until the eggs are cooked to your liking.
- Adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with fresh parsley or chopped green onions.
Notes
For best results, ensure your steak is at room temperature before cooking. Avoid overcrowding the skillet for proper browning. Let the steak rest before cutting to keep the juices intact. Consider using sweet potatoes or ground turkey for healthier alternatives.