Steak and Potato Breakfast Hash

Steak and potato breakfast hash is perfect for mornings when you want a meal that fills up everyone at the table and makes the kitchen smell fantastic. With juicy steak and crispy potatoes surrounded by savory veggies and perfectly cooked eggs, it delivers everything you could want for a weekend brunch or a celebratory breakfast.

The first time I made this hash my family devoured every bite and now my son always asks for it on his birthday mornings

Ingredients

• Yukon Gold potatoes: Choose potatoes with thin skins for easy prep and a creamy bite
• Steak: Go for New York rib eye or top sirloin for the most flavor Look for even marbling for tenderness
• Salt and black pepper: Season in layers to enhance each addition of steak and veggies
• Oil: Use a neutral oil like canola or grapeseed for high heat quick searing
• Onion: Adds sweet and savory depth Pick a firm onion with no soft spots
• Red and green bell peppers: Bring brightness and crunch Choose peppers that feel heavy for their size
• Garlic: Fresh minced for bold flavor Always use firm unblemished cloves
• Paprika: Adds warm smoky notes For extra richness use a Spanish or smoked variety if on hand
• Red pepper flakes: For a gentle kick Use fresh flakes for more robust heat
• Eggs: Large eggs create perfect wells in the hash Use the freshest eggs possible for runny yolks
• Fresh parsley or green onion as garnish: Adds a pop of color and freshness Choose vibrant bunches

Step-by-Step Instructions

Prep and Parboil Potatoes:

Start by cutting Yukon Gold potatoes into half to three quarter inch cubes Rinse well to remove excess starch Bring a pot of water to medium high heat add the potatoes and simmer for five minutes until just tender This parboiling step ensures your potatoes get crispy not gummy once fried Drain in a strainer and let them air dry for maximum crispness

Season and Sear Steak:

Let your steaks warm to room temperature for about fifteen minutes to help them cook evenly Sprinkle with salt and pepper on both sides Heat a heavy skillet over medium high and swirl in some oil Once shimmering but not smoking lay the steaks in Carefully sear on each side for four to five minutes for medium rare Transfer steak to a cutting board to rest for ten minutes so the juices redistribute Cube into bite size pieces

Sauté Vegetables and Finish Potatoes:

In the same skillet add the rest of your oil and bring the heat to medium Add in the parboiled potatoes onion and bell peppers Sprinkle with the remaining salt pepper garlic paprika and red pepper flakes Stir occasionally for fifteen minutes letting the edges caramelize but not burn The aroma will tell you when veggies are ready

Combine Steak and Veggies:

Return cubed steak to the skillet with potatoes and peppers Stir everything together and let the steak heat through for a couple minutes so flavors meld If your steak is on the rare side add and cook a little longer

Cook the Eggs:

Turn the heat down to medium low Make four wells in the hash with the back of a spoon and gently crack an egg into each Cover the skillet to steam the eggs for three to four minutes This method gently cooks the whites while leaving the yolks soft Adjust the time for your preferred doneness

Garnish and Serve:

Taste for seasoning and sprinkle with chopped parsley or green onion Serve straight from the skillet letting everyone scoop up eggs steak and potatoes in every bite

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I absolutely love the sweet smokiness that paprika brings to this dish It was actually my grandma who first suggested adding paprika and now it is the secret that makes this hash unforgettable around our Sunday table

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Avoid leaving eggs on top if reheating slice eggs off to keep textures just right When ready to eat gently reheat in a skillet over low heat or microwave in short bursts

Ingredient Substitutions

If you do not have Yukon Gold potatoes red potatoes or even sweet potatoes work well Swap out steak with leftover roast or even ground beef For the veggies use whatever is on hand like zucchini or mushrooms Smoked paprika is a fine stand-in for regular paprika if you like a stronger flavor

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Serving Suggestions

Round out the meal with a simple fruit salad or buttered toast For a brunch crowd set out a bottle of hot sauce or salsa on the side If you love cheese sprinkle some shredded cheddar or pepper jack over the hash before adding the eggs

A Touch of History

Breakfast hash has been around for centuries as a way to use leftovers and stretch a meal This steak and potato version draws inspiration from classic American diners but lets you make it fresh at home with your favorite cuts and spices It is a true crowd pleaser that bridges comfort and nutrition

Recipe FAQs

→ What type of steak works best?

New York strip, ribeye, or top sirloin all provide tender, flavorful results. Choose a cut with good marbling for juicy bites.

→ Can I use frozen potatoes?

Yes, frozen potatoes are a convenient substitute. Simply cook according to the instructions and adjust skillet time as needed.

→ How do I ensure the eggs are perfectly cooked?

Cover the pan during the last few minutes to softly set the egg whites while keeping the yolks runny. Monitor closely for your preferred doneness.

→ Do I need to boil the potatoes first?

Parboiling potatoes helps them cook quickly and evenly, but you can skip this step by increasing skillet time until fork-tender.

→ What toppings pair well with this dish?

Fresh herbs like parsley or green onions add brightness. For extra flavor, sprinkle on cheese or a dash of hot sauce.

→ Can I scramble the eggs instead of frying?

Absolutely! Whisk eggs with a bit of milk or cream, then cook gently in a separate pan before serving over the hash.