This hearty Steak and Potato Breakfast Hash blends tender steak, crispy potatoes, and eggs into a satisfying one-skillet meal. It’s savory, filling, and full of texture.
Ideal for brunch or a weekend breakfast, this dish offers a bold combination of flavors with red and green bell peppers, onions, and a touch of spice from paprika and red pepper flakes.
Key Ingredients for a Delicious Steak and Potato Breakfast Hash
Yukon Gold potatoes – Their creamy texture and ability to hold shape make them perfect for achieving crispy, golden edges.
Steak (New York, rib eye, or top sirloin) – Juicy and flavorful cuts that cook quickly and add rich, meaty depth to the hash.
Onion – Adds sweetness and aromatic depth as it caramelizes during cooking.
Bell peppers (red and green) – Provide color, crunch, and a touch of sweetness to contrast the savory steak.
Garlic – Infuses the dish with a robust, savory flavor that enhances both the vegetables and meat.
Paprika and red pepper flakes – Add warmth and a mild kick, lifting the entire hash with subtle spice.
Eggs – Nestled into the hash and gently cooked, they create a luxurious finish to each serving.
Cooking the Steak and Potato Breakfast Hash
Boil diced potatoes briefly for a head start on crisping. Meanwhile, season and sear the steak to a beautiful crust, then rest and cube it.
Sauté the vegetables with bold seasonings until softened and caramelized, then toss in the steak to marry the flavors.
Finally, create wells in the skillet and crack in eggs. Cover to gently cook until the whites are set and yolks are still runny, or to your preference.
Steak and Potato Breakfast Hash Tips and Tricks
To ensure crispy potatoes, don’t overcrowd the skillet let them brown without constant stirring.
Resting the steak is crucial for juicy, flavorful bites. If you like your eggs cooked through, leave the lid on longer or flip them gently.
Short on time?
Use frozen diced potatoes, just allow for a few extra minutes in the pan.
Prefer scrambled eggs?
Whisk with cream and scramble separately in a buttered pan for extra richness.
How to Store Leftover
Refrigerate any leftovers in an airtight container for up to 3 days.
To reheat, place in a skillet over medium heat until warmed through. For best results, reheat eggs separately or add fresh ones when serving again.
This dish is not ideal for freezing, as potatoes and eggs can lose texture.
Frequently Asked Questions
Can I use a different type of potato?
Yes, russet or red potatoes work well too, but Yukon Gold offers the best balance of texture and flavor.
How do I make the hash spicier?
Add more red pepper flakes, diced jalapeños, or a dash of hot sauce when serving.
What steak cut is best for this recipe?
Top sirloin, New York strip, or rib eye are ideal for tenderness and bold flavor.
Can I cook the eggs separately?
Absolutely. Scramble or fry them to your liking and serve on top of the finished hash.
Steak and Potato Breakfast Hash
Ingredients
- 1/2 cup green bell pepper diced
- 1/4 cup oil divided
- 1 teaspoon paprika
- 4 large eggs
- 2 cloves garlic minced
- 1/2 cup red bell pepper diced
- 1 1/2 pounds steak New York strip, rib eye, or top sirloin
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons black pepper divided
- 2 teaspoons salt divided
- 1 medium onion chopped into chunks
- 1 1/2 pounds Yukon Gold potatoes diced into 1/2- to 3/4-inch cubes
Instructions
- Begin by heating a pot of water over medium-high heat, then add the diced potatoes and bring to a gentle boil. Cook for 5 minutes, drain using a strainer, and set aside.
- Allow the steak to rest at room temperature for 15 minutes, then season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of the oil in a skillet over medium-high heat.
- Sear the steaks for 4 to 5 minutes per side until a golden crust forms. Transfer the steak to a cutting board and let it rest for 10 minutes before cutting it into cubes.
- Lower the heat to medium and pour the remaining oil into the skillet. Add the parboiled potatoes, onion, and bell peppers. Sprinkle with minced garlic, paprika, red pepper flakes, and the remaining salt and pepper. Sauté for approximately 15 minutes, stirring occasionally to avoid burning.
- Incorporate the cubed steak into the mixture and stir gently. Allow it to cook for a few additional minutes if the steak requires further doneness.
- Reduce the heat to medium-low. Create four wells in the hash and carefully crack one egg into each. Cover the skillet with a lid and cook for 3 to 4 minutes, or until the eggs reach your preferred consistency.
- Season further with salt and pepper to taste. Garnish with freshly chopped parsley or green onions if desired, then serve immediately.