For a hearty and filling breakfast, this Steak and Potato Breakfast Hash is the perfect contender. With a combination of protein, veggies, potatoes, and eggs, you'll love this all-in-one morning feast!
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Are you looking for a comforting, savory breakfast that's perfect to feed a large crowd? This breakfast hash includes everything you need to fuel yourself with a variety of tasty ingredients.
To turn this into the ultimate morning feast, pair it with something sweet and indulgent like French Toast Sticks or a Blueberry Cream Cheese Danish.
Why this Recipe Works
This recipe is ideal for a holiday brunch or breakfast on a special occasion, but is easy enough for a weekend meal like my Easy Breakfast Casserole! Perfectly cooked and tender steak, soft potatoes, flavorful peppers, and a simple but delicious medley of spices.
Ingredients Needed
- Potatoes: I like to use Yukon Gold potatoes for this dish, but you can use any variety of potatoes you like.
- Steak: Go for New York steak, sirloin, or ribeye.
- Seasonings: A common blend of sea salt, black pepper, paprika, and red pepper flakes adds the perfect pop of savory flavor.
- Veggies: Combine red bell pepper, green bell pepper, garlic, and onion for a delicious and healthy addition to this steak and potatoes breakfast.
- Eggs: For some added protein and an additional breakfast touch!
How to Make this Steak and Potato Breakfast Hash
- Step 1: Dice potatoes and and add to a large pot. Cover with water and bring to a boil, then cook 5 minutes.
- Step 2: Drain the potatoes in a strainer or colander and set aside.
- Step 3: Add steaks to a large skillet over medium-high heat and sear for about 4-5 minutes.
- Step 4: Flip to the other side and sear another 5 minutes.
- Step 5: Transfer steaks to a cutting board and give them a few minutes to rest.
- Step 6: Slice steak into bite-sized cubes.
- Step 7: Add olive oil to skillet and add potatoes, bell peppers, garlic, onions, and seasonings. Cook over medium high heat for 15 minutes.
- Step 8: Stir the pieces of steak into the hash.
- Step 9: Make 4 divots in the hash once everything is heated through. Reduce to medium heat.
- Step 10: Crack eggs into the divots, cover the skillet, and cook 3 to 4 minutes or until eggs are cooked to the desired doneness.
Recipe Tips
- After you boil the potatoes, drain and cool and then make sure you get them nice and dry. This will ensure crispy potatoes with fluffy insides.
- Sprinkle some shredded cheese over the top of the hash when you cover it to cook the eggs.
- Covering the skillet is crucial to cooking the eggs properly. You can even use a piece of aluminum foil if you don't have a properly sized lid.
- Cook the steak to just under your desired doneness when searing, as it will finish cooking with the rest of the hash.
- Rare: 120 to 125 degrees F
- Medium Rare: 125 to 135 degrees F
- Medium: 1235 to 145 degrees F
- Medium Well: 145 to 155 degrees F
- Well Done: 160 degrees F or higher
- Yukon Gold potatoes are great for this dish, but you could also use red potatoes, russet potatoes, or Idaho potatoes. You could even try sweet potatoes for a slightly sweeter take.
- This recipe is a great way to use leftover steak Like my oven-broiled New York Steak instead of searing it special!
Recipe FAQ's
This comes from the French word "hacher" which means to chop. A hash is any dish that's comprised of a combination of chopped ingredients, and often includes a protein like steak and a starch like potatoes. Corned beef hash is another popular iteration of the dish.
You'll want to aim for something with a good amount of tenderness and fat. New York steak is my go-to, but ribeye, sirloin steak, flank steak, and hanger steak are also good options.
If you want to add even more nutrition to this dish, add mushrooms, asparagus, carrots, brussels sprouts, zucchini, or spinach.
No, you can certainly skip this step. I just find it speeds up the cooking time and makes sure all of the potatoes are cooked and tender.
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Steak and Potato Breakfast Hash
Equipment
Ingredients
- 1 1/2 pounds Yukon Gold Potatoes diced in 1/2-3/4 inch cubes
- 1 1/2 pounds steak New York, rib eye or top sirloin
- 2 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided
- 1/4 cup oil divided
- 1 medium onion cut into chunks
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 4 large eggs
Instructions
- Heat a pot of water on medium high heat and add the diced potatoes, bring to a low boil for 5 minutes. Drain in a strainer and set aside.
- Bring the steaks to room temperature for 15 minutes, and sprinkle 1 teaspoon salt on both sides and 1/2 teaspoon pepper. Heat a skillet on medium high heat add 2 tablespoons of the oil
- Place the steaks into the skillet and sear for 4-5 minutes, flip and sear for 4-5 more minutes. Remove to a cutting board to rest for 10 minutes then cut into cubes.
- Add the remaining oil to the skillet and turn the heat down to medium.
- Add in the potatoes, onions, and peppers and sprinkle with garlic, paprika, red pepper flakes, and the remaining salt and pepper. Cook for 15 minutes stirring occasionally so it doesn't burn. Add in the steak pieces and give it a stir. (give it a couple of minutes if the steak needs to cook more)
- Reduce heat to medium low and make 4 wells in the potatoes and crack an egg in each one. Cover the skillet with a lid and cook for 3-4 minutes or until your desired doneness.
- Add more salt and pepper to taste and sprinkle some fresh parsley or green onions on top and serve!
Yes absolutely leftover roast would be delicious! So happy you enjoy it 🙂
I have made this twice now we love it! The second time I added cheese like you suggest. Hubby loved it with cheese, but I preferred it without.
So next time I'm going to add cheese to just half of the skillet.
We cooked our steak rare and it cooked a little more with the potatoes and it was perfect!
Do you think I could make it with leftover beef from a roast?
Thanks for a great recipe 🙂
It's a great way to use leftover steak, happy you enjoyed it 🙂
I made this last weekend and we loved it! I used leftover rib eye steak and my family devoured it. Hubby has requested is again this weekend lol