Simple ingredients that make for a wonderful breakfast or brunch. This steak and potato hash is a tasty and easy to throw together meal that is sure to impress.
This is a great meal for the weekend that is easy to just throw together. Whenever you need a hearty meal but don’t have a bunch of time this is a great go to meal. One of my friends asks for it when they come to visit me. I like it because it is ready in about 30 minutes. One of my favorite things to eat with it are biscuits and gravy.
In this recipe
One of my favorite things about this recipe is that almost all of the ingredients can be found in your kitchen. Fresh ingredients are the key to this recipe. Although this recipe calls for an uncooked steak if you do happen to have steak leftover from another meal that isn’t heavily seasoned or sauced you can use it in this recipe. This works with roasted beef as well.
Dice everything small
One of the most important things about this recipe is to dice everything about the same size and make it small. While the onions and pepper don’t need a lot of time to cook the potatoes do. If you cut the potatoes too thickly then they will not be all the way cooked in the time it takes for everything else to cook. I try to cut mine to the size of my fingernail. That seems to be the biggest I could make them and they would still cook well.
Get a good sear
One of the important things is that you want to make sure you sear the steak well. The level of doneness at the end is going to be determined by how done the steak is during the sear. Regardless of how done you want the steak make sure that both sides get a nice good sear and that you do not cook the steak completely. This will give you tough steak if it is completely cooked at this stage. If you are using already cooked steak then don’t heat the steak until you mix it in with the cooked vegetables. Otherwise it might be too tough.
Making steak and potato hash
While the hash vegetables are cooking you will want to chop up the steak. It is important to make sure that the vegetables are left to cook undisturbed for a minute or two before you stir them. This will get the nice toasty sides for the potatoes. However, if you do not want to have a lot of toasty sides then stir the hash more frequently. Once the steak has been added you will want to gently set the eggs on top. If they are opened too roughly the uneven surface might break the yolks.
Looking for brunch recipe ideas?
Steak and Potato Hash with Eggs
- Cast iron skillet
- 1 pound steak top sirloin, flank, ribeye, or strip
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 tablespoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon thyme
- 1 pound gold potatoes diced, small
- 1 cup bell pepper diced, small
- 1 cup onion diced, small
- 1 tablespoon olive oil
- 4 eggs
- 1 tablespoon parsley chopped
- Heat the cast iron skillet over medium high heat with a tablespoon of olive oil.
- Pat the steak dry and season both sides with half of the spice blend. Add the steak to the hot pan and cook for 4-5 minutes. A brown crispy crust should start to develop on the outside of the steak. Flip the steak over and cook for another 4-5 minutes. The steak should not be cooked to the preferred temperature as it will continue to be cooked later.
- Place the steak on a cutting board to rest for 5 minutes. Then cut into pieces roughly the size of the potatoes. This can be done while the hash is cooking.
- Wipe out the pan and add the rest of the oil. Place back on the heat and add the hash mixture with the remaining spice blend.
- Stir occasionally and cook for about 10 minutes or until the onions are translucent and the peppers and potatoes are soft.
- Turn the heat down to medium low add the steak to the hash and stir well to combine. Crack the eggs and carefully place them on top of the hash. Cover with a skillet and cook for another 5 minutes, if you want to the yolks to be cooked then cook for another 3 minutes.
- Top with chopped parsley.