Steak Potato Breakfast Hash

This steak and potato breakfast hash is a satisfying skillet meal packed with hearty flavors from tender steak, crisp potatoes, colorful peppers, and perfectly cooked eggs. It’s a comforting way to start the day feeling full and energized, perfect for a weekend brunch or whenever you want a special breakfast treat.

I first made this dish on a chilly morning when I wanted something warm and filling. Now it’s a favorite brunch request because everyone loves the hearty, homey taste.

Ingredients

• Yukon Gold Potatoes: diced into medium cubes these hold shape nicely without falling apart, go for firm potatoes free of spots
• Steak: such as New York strip rib eye or top sirloin choose a cut with good marbling for tenderness and flavor
• Salt and black pepper: divided seasoning in layers builds depth in the dish
• Oil: divided neutral oil for searing and sautéing, safflower or canola works well
• Medium onion: cut into chunks brings sweetness and texture when cooked down
• Red and green bell peppers: diced add brightness and a slight crunch
• Garlic: minced for pungent aromatic punch
• Paprika: adds smoky warmth to the flavor profile
• Red pepper flakes: a touch of heat to wake up the palate
• Large eggs: cook in the skillet wells for perfect runny or set yolks depending on preference

Step-by-Step Instructions

Sauté the potatoes briefly:

Heat a pot of water over medium-high heat and add the diced potatoes. Bring to a gentle boil and cook for exactly 5 minutes to soften slightly but not mush. Drain all the water in a strainer and set potatoes aside so they won’t cook further too early.

Prepare and sear the steak:

Let steaks rest on your countertop for 15 minutes to reach room temperature for even cooking. Season both sides with half the salt and pepper. Heat a skillet over medium-high heat and add 2 tablespoons of oil. Sear the steaks for 4 to 5 minutes each side until you get a brown crust. Move the steak to a cutting board and rest for 10 minutes before cutting into bite-sized cubes.

Cook the vegetables and potatoes:

In the same skillet, add the remaining 2 tablespoons of oil and reduce to medium heat. Add the drained potatoes, onions, and bell peppers. Sprinkle the garlic, paprika, red pepper flakes, and the remaining salt and pepper evenly over everything. Cook, stirring occasionally to prevent sticking or burning, for 15 minutes until vegetables are tender and flavors meld.

Combine steak and finish cooking:

Add the steak cubes back into the skillet and fold gently to combine the mixture. Let everything warm together for 2 to 3 minutes so the steak heats through without drying out.

Cook eggs in skillet wells:

Lower the heat to medium-low. Make four wells spaced evenly in the hash mixture and crack one egg into each well. Cover the skillet with a lid or foil. Cook 3 to 4 minutes until eggs reach your desired firmness whether runny or fully set.

Season and serve:

Add more salt and pepper if needed to taste. For a fresh touch, sprinkle chopped parsley or green onions on top. Serve immediately for best texture and flavor.

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My favorite ingredient here is the paprika which adds an unexpectedly smoky edge that makes the hash special. I remember my dad making a version of this on Sunday mornings, filling the house with a comforting aroma that always felt like home.

Storage Tips

Allow the hash to cool completely before placing in an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stovetop to avoid overcooking the eggs or making the potatoes mushy. For longer storage, the cooked potatoes and steak can be frozen separately without eggs and combined fresh during reheating.

Ingredient Substitutions

If you cannot find Yukon Gold potatoes use red potatoes or red bliss for a similar texture though they may be slightly firmer. For the steak, a sirloin tip or flap meat will work budget-friendly if rib eye or New York strip is not available. Bell peppers can be replaced with poblano or mild Anaheim for a slightly different flavor profile but keep the crunch.

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Serving Suggestions

Serve this hash with a simple side of fresh fruit or a green salad to add brightness to the meal. A drizzle of hot sauce or a dollop of sour cream pairs beautifully with the savory, spicy notes. For drinks, a rich coffee or freshly squeezed juice balances the richness well.

Frequently Asked Questions

→ What cut of steak works best for this dish?

New York strip, rib eye, or top sirloin steaks are ideal due to their tenderness and flavor. Sear them just until browned to maintain juiciness.

→ Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes can be used but may require adjusted cooking times to ensure even softness without burning.

→ How do I ensure the eggs cook properly in the skillet?

Create wells in the hash and crack eggs into each. Cover the skillet to trap steam and cook eggs evenly within 3-4 minutes or until desired doneness.

→ What seasonings add the most flavor to this dish?

Garlic, paprika, red pepper flakes, salt, and black pepper together build a balanced, mildly spicy, and smoky flavor profile.

→ Can I scramble the eggs instead of cooking them in wells?

Yes, whisk eggs with a bit of milk or cream and cook separately in a nonstick pan with melted butter, seasoning lightly with salt and pepper.

→ What cooking tools are recommended for best results?

A cast iron skillet provides even heat and excellent searing, making it the preferred choice for this hearty dish.