Steak and Potato Breakfast Hash (Print Format)
Hearty skillet with steak, potatoes, peppers, and eggs—comforting flavors in every satisfying bite.
# Ingredients:
01 -
1 1/2 pounds Yukon Gold Potatoes, diced into 1/2-3/4 inch cubes
02 -
1 1/2 pounds steak (New York, rib eye, or top sirloin)
03 -
2 teaspoons salt, divided
04 -
1 1/2 teaspoons black pepper, divided
05 -
1/4 cup oil, divided
06 -
1 medium onion, cut into chunks
07 -
1/2 cup red bell pepper, diced
08 -
1/2 cup green bell pepper, diced
09 -
2 cloves garlic, minced
10 -
1 teaspoon paprika
11 -
1/2 teaspoon red pepper flakes
12 -
4 large eggs
# Steps:
01 -
Heat a pot of water on medium-high and add the diced potatoes. Bring to a low boil for 5 minutes, then drain in a strainer and set aside.
02 -
Bring the steaks to room temperature for 15 minutes. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper on both sides. Heat a skillet on medium-high heat with 2 tablespoons of oil and sear the steaks for 4-5 minutes per side. Transfer to a cutting board, let rest for 10 minutes, then cut into cubes.
03 -
Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the potatoes, onions, and bell peppers. Sprinkle with garlic, paprika, red pepper flakes, and the remaining salt and black pepper. Cook for 15 minutes, stirring occasionally to prevent burning.
04 -
Add the cooked steak pieces into the skillet and stir to combine. Allow the steak to cook for an additional 2-3 minutes if needed.
05 -
Reduce heat to medium-low. Create 4 wells in the potato mixture and crack an egg into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs reach your desired doneness.
06 -
Season with additional salt and pepper to taste. Sprinkle fresh parsley or green onions on top and serve immediately.
# Tips:
01 -
You can use frozen potatoes instead of fresh. Adjust cooking time as needed.
02 -
Covering the skillet ensures proper egg cooking. Use a lid, another pan, or aluminum foil if necessary.
03 -
If you prefer scrambled eggs, whisk with 2 tablespoons of milk or cream, cook in a nonstick skillet with melted butter, and season with salt and pepper.