introduction
This Steak and Potato Breakfast Hash is a warm, simple meal. It uses steak, potatoes, peppers, onion, and eggs. You can make it in one skillet and serve it right away. If you like hearty breakfasts, also try this roasted chicken and potatoes for another easy meal.
why make this recipe
- It is fast and filling.
- It uses few ingredients you may already have.
- It works for breakfast, brunch, or a quick dinner.
- You can change the recipe to fit your taste.
how to make Steak and Potato Breakfast Hash
This recipe is easy. Follow the steps below and watch the hash come together. For a different method using chicken and potatoes, see this slow-cooker recipe.
Ingredients :
- 1 lb steak, diced
- 2 medium potatoes, diced
- 1 bell pepper, diced
- 1 small onion, diced
- 4 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Directions :
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook until they are tender and golden brown, about 10-15 minutes. Stir occasionally.
- Add the diced steak, onion, and bell pepper to the skillet. Cook until the steak is browned and the vegetables are softened, about 5-7 minutes.
- Create wells in the hash for the eggs and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve warm.
how to serve Steak and Potato Breakfast Hash
Serve the hash hot from the skillet. Plate one scoop per person and place an egg on top of each portion. Add extra salt and pepper if needed. You can serve with toast, hot sauce, or a side salad.
how to store Steak and Potato Breakfast Hash
Let the hash cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until hot. If you need longer storage, freeze in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating.
tips to make Steak and Potato Breakfast Hash
- Cut potatoes and steak into similar size pieces so they cook evenly.
- Dry the steak pieces with paper towel before cooking to help them brown.
- Use a heavy skillet for even heat.
- If potatoes stick, add a little more oil or a splash of water and cover to steam for a minute.
- Cook eggs to your favorite doneness by covering longer for firm yolks or less for runny yolks.
variation (if any)
- Swap steak for cooked leftover roast, ham, or sausage.
- Add chopped mushrooms, spinach, or tomatoes for more veggies.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Stir in shredded cheese in the last minute of cooking for a cheesy hash.
FAQs
Q: Can I use leftover cooked steak?
A: Yes. Add the cooked steak near the end so it warms through but does not overcook.
Q: How do I make the potatoes crispy?
A: Cook potatoes in a hot pan with enough oil and do not stir too often. Let them brown before turning.
Q: Can I make this vegetarian?
A: Yes. Skip the steak and add extra vegetables or a plant-based protein.
Q: Can I make this for a crowd?
A: Double or triple the recipe and use a large skillet or a sheet pan in the oven to cook the potatoes first and then add the other ingredients.
Conclusion
For another clear, step-by-step version of a steak and potato breakfast hash, see Steak Potato and Egg Hash | What Molly Made.
Steak and Potato Breakfast Hash
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook until they are tender and golden brown, about 10-15 minutes. Stir occasionally.
- Add the diced steak, onion, and bell pepper to the skillet. Cook until the steak is browned and the vegetables are softened, about 5-7 minutes.
- Create wells in the hash for the eggs and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve warm.