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Steak and Potato Breakfast Hash Recipe

Steak and Potato Breakfast Hash Recipe
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★★★★★

4.8 from 8 reviews

A hearty and flavorful Steak and Potato Breakfast Hash featuring tender cubed steak, crispy Yukon Gold potatoes, vibrant bell peppers, onions, and eggs cooked to perfection. This satisfying one-pan breakfast combines protein and veggies for a comforting morning meal that’s easy to make and delicious.

Ingredients

Scale

Potatoes and Vegetables

  • 1½ lbs Yukon Gold potatoes, diced into ½-inch cubes
  • 1 medium onion, cut into chunks
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced

Meat and Eggs

  • 1½ lbs steak (New York, ribeye, or sirloin)
  • 4 large eggs

Seasonings and Oils

  • 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

  1. Prep the Potatoes: Bring a pot of water to a boil and add the diced Yukon Gold potatoes. Cook for 5 minutes to start softening them, then drain thoroughly using a strainer. This partial cooking helps get the potatoes crispy later without a long cook time.
  2. Season and Sear the Steak: Allow the steaks to come to room temperature for about 15 minutes. Season both sides generously with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large cast iron skillet over medium-high heat, add 2 tablespoons of vegetable oil, then sear the steaks for 4-5 minutes on each side until well browned.
  3. Rest and Cube the Steak: Transfer the steaks to a cutting board and let rest for 10 minutes to lock in the juices. After resting, cut the steak into bite-sized cubes.
  4. Start the Hash: In the same skillet, add the remaining vegetable oil and reduce heat to medium. Add the parboiled potatoes, onion chunks, red and green bell peppers. Sprinkle minced garlic, paprika, red pepper flakes, and the remaining salt and pepper over the mixture.
  5. Cook Until Golden: Cook the potato and vegetable mixture for about 15 minutes, stirring occasionally to prevent burning, until the potatoes turn golden brown and crispy on the outside. Stir in the cubed steak to rewarm and combine flavors.
  6. Add the Eggs: Reduce the heat to medium-low. Create 4 wells in the hash using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook for 3-4 minutes until the eggs reach desired doneness.
  7. Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or chopped green onions. Serve the hash hot and straight from the skillet for a satisfying breakfast experience.

Notes

  • Using Yukon Gold potatoes ensures a creamy interior and crispy exterior when cooked properly.
  • Letting the steak rest after searing preserves the juices for tender bites.
  • Partial boiling the potatoes shortens the skillet cooking time and enhances crispiness.
  • Adjust red pepper flakes to control the spice level according to preference.
  • Use a heavy-bottomed skillet like cast iron for even heat distribution and the best sear.
  • Garnishes like fresh parsley or green onions add freshness and color.
  • This recipe can be made ahead by prepping ingredients and assembling just before cooking.

Nutrition

Keywords: steak hash, breakfast hash, potato hash, skillet breakfast, brunch recipe, hearty breakfast, stuffed skillet, eggs and potatoes

Find it online: https://recipeswithmia.com/steak-and-potato-breakfast-hash-recipe/