There’s something incredibly satisfying about a hearty breakfast that combines crispy potatoes, savory steak, and perfectly cooked eggs all in one skillet. My Steak and Potato Breakfast Hash transforms leftover steak (or freshly cooked, if you’re feeling ambitious in the morning) into a weekend breakfast that will have everyone rushing to the table.
This rustic, filling dish strikes the perfect balance between comfort food and protein-packed fuel for your day. The contrast of textures—crispy potatoes, tender steak, and runny egg yolks—creates a breakfast experience that feels like something you’d order at your favorite brunch spot, but you can enjoy it in your pajamas at home.
Why You’ll Love This
- Perfect way to repurpose leftover steak from last night’s dinner
- One-skillet meal means minimal cleanup
- Customizable with whatever veggies you have on hand
- Hearty enough for breakfast but works just as well for dinner
- Makes impressive weekend brunch for guests with little fuss
Ingredients
- 1½ lbs Yukon Gold potatoes, diced into ½-inch cubes
- 1½ lbs steak (New York, ribeye, or sirloin)
- 4 large eggs
- 1 medium onion, cut into chunks
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 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
- Bring a pot of water to a boil and add the diced potatoes. Cook for 5 minutes to get them started, then drain well in a strainer. This helps them get crispy later without taking forever to cook through.
- Let the steaks come to room temperature for about 15 minutes, then season both sides generously with 1 teaspoon of salt and ½ teaspoon of pepper. Heat a large cast iron skillet over medium-high heat and add 2 tablespoons of oil. Sear the steaks for 4-5 minutes per side until beautifully browned.
- Remove the steaks to a cutting board and let them rest for 10 minutes – this keeps all those juices locked in. Then cut into bite-sized cubes.
- Add the remaining oil to the same skillet and turn the heat down to medium. Toss in the parboiled potatoes, onion chunks, and diced bell peppers. Sprinkle with the minced garlic, paprika, red pepper flakes, and the remaining salt and pepper.
- Cook the potato mixture for about 15 minutes, stirring occasionally to prevent burning, until the potatoes are golden brown and crispy on the outside. Add the cubed steak back in and give everything a good stir.
- Reduce the heat to medium-low and use a spoon to make 4 wells in the hash. Crack an egg into each well, then cover the skillet with a lid and cook for 3-4 minutes until the eggs are cooked to your liking.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley or chopped green onions, then serve straight from the skillet while everything is hot and crispy!
Tips & Variations
- For extra-crispy potatoes, parboil them for 5 minutes before dicing and frying.
- No leftover steak? Use ground beef, breakfast sausage, or make it vegetarian with extra mushrooms.
- Add mushrooms, jalapeños, or corn for different flavor variations.
- For a smoky flavor, add ½ teaspoon of smoked paprika or a few dashes of liquid smoke.
- Cheese lovers can sprinkle shredded cheddar or pepper jack over the hash just before adding the eggs.
- Prep the vegetables the night before to make this a quicker morning meal.
Serving Suggestions
This hearty hash is a complete meal on its own, but it pairs beautifully with simple sides. Serve with sliced avocado, warm tortillas, or a side of fresh fruit to balance the richness. For a true diner experience, add a side of buttered toast to soak up those delicious egg yolks.
If you’re serving this for brunch, consider a light arugula salad with lemon vinaigrette on the side and maybe a spicy Bloody Mary or mimosa to complete the experience.
Notes
- The hash keeps well in the refrigerator for up to 3 days (without the eggs). Reheat in a skillet and add fresh eggs.
- For food safety, ensure leftover steak was properly refrigerated and use within 3-4 days of original cooking.
- Cast iron works best for this recipe, but any heavy-bottomed skillet will work.
- The eggs are done when the whites are set but the yolks still jiggle slightly when you shake the pan.
FAQs
Can I make this hash ahead of time?
You can prepare the potato, vegetable, and steak mixture ahead of time, but add the eggs just before serving for best results.
What’s the best cut of steak to use for this recipe?
Any leftover steak works great! Ribeye, strip steak, or sirloin all add wonderful flavor. If cooking fresh steak for this recipe, sirloin is an economical and flavorful choice.
How do I know when the potatoes are done?
The potatoes should be golden brown on the outside and easily pierced with a fork. Taste one to ensure it’s tender throughout.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes make a delicious variation. They cook slightly faster than regular potatoes, so adjust your cooking time accordingly.
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