Steak and Potato Breakfast Hash Recipe

If you’re craving a hearty, soul-satisfying start to your day, nothing beats a delicious Steak and Potato Breakfast Hash. This dish combines tender, juicy steak chunks with golden, crispy Yukon Gold potatoes, vibrant bell peppers, and perfectly cooked eggs. Each bite bursts with flavors and textures that will wake up your senses and keep you full for hours. Whether brunching with friends or treating yourself to a weekend breakfast, this hash is a true crowd-pleaser that feels both indulgent and comforting.

Ingredients You’ll Need

The magic of this Steak and Potato Breakfast Hash lies in its simplicity and the quality of each ingredient. Every element plays a vital role, from the creamy potatoes to the savory steak and the colorful peppers—together creating an irresistible harmony of flavors and textures.

• Yukon Gold potatoes (1½ lbs): Their buttery flavor and firm texture make them perfect for crispy hash.
• Steak (1½ lbs, New York, ribeye, or sirloin): Choose your favorite cut for juicy, tender meat bites.
• Large eggs (4): Adds rich creaminess when cooked atop the hash.
• Medium onion (1): Chunked for sweetness and depth of flavor.
• Red bell pepper (½ cup, diced): Offers vibrant color and a touch of sweetness.
• Green bell pepper (½ cup, diced): Adds fresh, slightly bitter notes and crunch.
• Garlic cloves (2, minced): Infuses an aromatic punch that lifts the whole dish.
• Salt (2 tsp, divided): Essential for seasoning all layers of flavor.
• Black pepper (1½ tsp, divided): Provides just the right amount of heat and earthiness.
• Vegetable oil (¼ cup, divided): For searing the steak and crisping the potatoes perfectly.
• Paprika (1 tsp): Adds smoky warmth and a beautiful hue.
• Red pepper flakes (½ tsp): A subtle kick to brighten the dish.

How to Make Steak and Potato Breakfast Hash

Step 1: Prep the Potatoes

Start by bringing a pot of water to a boil and adding your diced Yukon Gold potatoes. Cooking them for just five minutes softens them enough to cook through later while keeping the outside firm enough to crisp up beautifully in the skillet. Drain them well to prevent steaming instead of frying.

Step 2: Season and Sear the Steak

While the potatoes are cooling, let your steaks come to room temperature to ensure even cooking. Generously season each side with salt and black pepper. Heat a cast iron skillet over medium-high and add two tablespoons of oil. Sear the steaks for about 4-5 minutes per side to build a flavorful crust that locks in juices.

Step 3: Rest and Cube the Steak

Remove the steak from the skillet and let it rest on a cutting board for 10 minutes—this is the magic step that keeps your steak juicy. After resting, slice the steak into bite-sized cubes just right for mixing into your hash.

Step 4: Start the Hash

Add the remaining oil to the same skillet, then reduce the heat to medium. Toss in your parboiled potatoes, onion chunks, and diced green and red bell peppers. Sprinkle in the minced garlic, paprika, red pepper flakes, and the rest of your salt and pepper. This combination brings layers of savory, sweet, and slightly smoky flavors that will captivate your taste buds.

Step 5: Cook Until Golden

Let the potato mixture cook for about 15 minutes, stirring occasionally to avoid burning. Watch as the potatoes turn a gorgeous golden brown with crispy edges while the vegetables soften and caramelize. Then, fold your cubed steak back in, giving everything a lovely toss to blend the flavors.

Step 6: Add the Eggs

Turn the heat down to medium-low and create four wells right in the hash with a spoon. Crack an egg into each well and cover with a lid. Let the eggs cook for 3-4 minutes until the whites set and the yolks reach your preferred doneness. The runny yolk flowing into the hash creates an indulgent, velvety richness that makes this dish truly exceptional.

Step 7: Finish and Serve

Give your hash a final taste and adjust the seasoning as needed. Garnish with fresh parsley or chopped green onions for a pop of color and freshness. Serve it straight from the skillet while warm and crispy—brace yourself for compliments!

How to Serve Steak and Potato Breakfast Hash

Garnishes

Adding fresh garnish really elevates this dish. Chopped green onions, a sprinkle of parsley, or even a dash of crumbled feta can add brightness and balance the richness of the steak and eggs. A dollop of sour cream or avocado slices also complement the textures nicely.

Side Dishes

This hearty hash stands beautifully on its own, but pairing it with a side salad of mixed greens or fresh fruit adds a refreshing contrast. For extra comfort, serve alongside toasted sourdough or a buttery croissant to sop up every last bit of flavor.

Creative Ways to Present

Try plating your Steak and Potato Breakfast Hash in individual cast iron skillets for a rustic, charming touch. Alternatively, scoop the hash onto toasted English muffins and top with poached eggs for a delightful twist that feels just like brunch at your favorite café.

Make Ahead and Storage

Storing Leftovers

Store any leftover Steak and Potato Breakfast Hash in an airtight container in the refrigerator for up to 3 days. Keep the eggs separate if possible to preserve texture, or reheat gently to avoid overcooking the yolks.

Freezing

This hash freezes well if you want to save portions for busy mornings. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge for best results before reheating.

Reheating

Reheat your hash on the stovetop over medium heat, stirring gently until warmed through to retain crispness. For the eggs, fresh is best, but if included, try reheating covered on low heat to avoid scrambling.

FAQs

Can I use a different type of potato for the hash?

Absolutely! While Yukon Golds are ideal for their creamy texture and crisping ability, russets or red potatoes can also work well—just adjust cooking time as needed for firmness.

What’s the best cut of steak for this dish?

Choose tender cuts like New York strip, ribeye, or sirloin for juicy, flavorful bites that complement the potatoes without becoming tough when diced.

Can I make this hash vegetarian?

You can! Swap the steak for hearty mushrooms, tofu, or tempeh. Season and cook them similarly to keep the savory depth intact.

How do I know when the eggs are perfectly cooked?

Cook the eggs covered for 3-4 minutes on medium-low heat for runny yolks with set whites. Cook longer if you prefer firmer yolks—just keep the lid on to steam them evenly.

Is this dish suitable for meal prep?

Yes, this Steak and Potato Breakfast Hash stores well and freezes nicely. Prepare in bulk for a grab-and-go protein-packed breakfast or brunch option throughout the week.

Final Thoughts

This Steak and Potato Breakfast Hash is one of those dishes that warms your heart and fills your belly all at once. With its perfect balance of crispy, tender, savory, and fresh flavors, it’s sure to become a beloved recipe in your kitchen. Don’t wait to give it a try—you deserve a breakfast that feels this good.

“`

Print