Description
Steak and potato breakfast hash brings hearty morning comfort straight to your plate with crispy potatoes and tender beef chunks that sizzle together perfectly. Breakfast warriors will devour this protein-packed skillet meal that delivers serious flavor from first bite to last.
Ingredients
Scale
Proteins:
- 1.5 lbs steak (New York, ribeye, or sirloin)
- 4 large eggs
Main Vegetables:
- 1.5 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
- 2 garlic cloves, minced
Seasonings and Oils:
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- ¼ cup vegetable oil
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
Instructions
- Parboil 1.5 lbs diced Yukon Gold potatoes in boiling water for 5 minutes. Drain thoroughly in a strainer.
- Allow steaks to reach room temperature for 15 minutes. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat a cast iron skillet to medium-high and add 2 tablespoons vegetable oil. Sear steaks for 4-5 minutes per side until golden brown.
- Transfer steaks to a cutting board and rest for 10 minutes. Cut into bite-sized cubes.
- Add remaining 2 tablespoons oil to the skillet, reducing heat to medium. Add parboiled potatoes, onion chunks, and ½ cup each red and green bell peppers.
- Sprinkle in 2 minced garlic cloves, 1 teaspoon paprika, ½ teaspoon red pepper flakes, remaining salt and pepper. Cook for 15 minutes, stirring occasionally.
- Fold cubed steak into potato mixture. Reduce heat to medium-low.
- Create 4 wells in the hash. Crack 4 large eggs into each well.
- Cover skillet and cook eggs for 3-4 minutes until desired doneness.
- Taste and adjust seasonings. Top with fresh herbs if desired and serve immediately.
Notes
- Parboiling potatoes helps create crispy exterior while ensuring soft centers, so don’t skip this crucial step.
- Letting steaks rest at room temperature and after cooking ensures tender, juicy meat that won’t become tough or dry.
- Cast iron skillet delivers perfect browning and flavor development, but a heavy nonstick pan works as a solid alternative.
- For a low-carb version, replace potatoes with cauliflower or turnips and swap eggs for egg whites to reduce calories.
- Prep Time: 20 minutes
- Cook Time: 37-39 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 660 kcal
- Sugar: 2 g
- Sodium: 1160 mg
- Fat: 44 g
- Saturated Fat: 14 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 220 mg