On our anniversary this year, my husband surprised me by waking up early. No flowers, no fancy gift bags just the sound of him rummaging through the fridge and the gentle clatter of a skillet warming on the stove. I wandered into the kitchen, still half-asleep, and found him trying to peel a sweet potato with the same look he had when he was assembling a crib decades ago determined but slightly confused.
The aroma of smoked paprika and garlic filled the air as everything began to sizzle. I cracked the eggs gently into the skillet, and he reached for the cilantro which, to my surprise, he had already washed.
When we finally sat down at the table, the sun was streaming through the window and our plates were full of color and flavor. The dish itself was simple, but the moment we shared was full of warmth.
Short Description
This savory steak and potato breakfast hash brings together tender cubes of steak, crispy potatoes, colorful peppers, and perfectly cooked eggs in one skillet. It’s hearty, flavorful, and ideal for a satisfying weekend brunch or lunch.
Key Ingredients
- 1½ pounds Yukon Gold potatoes, diced into ½–¾ inch cubes
- 1½ pounds steak (New York strip, ribeye, or top sirloin)
- 2 teaspoons salt, divided
- 1½ teaspoons black pepper, divided
- ¼ cup oil, divided
- 1 medium onion, cut into chunks
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 4 large eggs
Tools Needed
- Large skillet (preferably cast iron)
- Medium pot
- Slotted spoon or strainer
- Chef’s knife
- Cutting board
- Spatula or wooden spoon
- Lid (for skillet)
Cooking Instructions
Step 1: Parboil the Potatoes
Bring a medium pot of water to a boil. Add the diced Yukon gold potatoes and cook for 5 minutes just enough to soften slightly but not fall apart. Drain and set aside to cool.
Step 2: Sear the Steak
Let the steak come to room temperature for about 15 minutes. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the steak for 4–5 minutes per side, or until it reaches your preferred doneness (medium-rare is around 130–135°F). Remove to a cutting board and let it rest for 10 minutes. Then cut into bite-sized cubes.
Step 3: Cook the Vegetables and Potatoes
Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Toss in the parboiled potatoes, onions, and both bell peppers. Sprinkle over the garlic, paprika, red pepper flakes, and the remaining salt and black pepper. Cook for 15 minutes, stirring every few minutes to develop a golden crust on the potatoes without burning.
Step 4: Add the Steak
Stir the cubed steak into the skillet and allow it to heat through for 2–3 minutes. The edges of the steak should caramelize slightly.
Step 5: Add the Eggs
Reduce the heat to medium-low. Create 4 shallow wells in the hash mixture and crack an egg into each. Cover the skillet with a lid and cook for 3–4 minutes, or until the eggs are set to your liking runny yolks are perfect here.
Step 6: Serve and Garnish
Taste and adjust seasoning if needed. Sprinkle chopped parsley or green onions on top for a fresh finish. Serve hot, straight from the skillet.
Why You’ll Love This Recipe
Hearty and filling: A complete meal in one skillet
Perfect for brunch or lunch: Works anytime you’re craving comfort
Customizable: Use your favorite steak cuts or swap in extra veggies
Visually stunning: Those golden potatoes and eggs pop with color
Protein-packed: Great fuel for a busy day
Mistakes to Avoid & Solutions
Overcooking the steak
Solution: Let the steak rest at room temperature before searing and always allow it to rest after cooking. Use a meat thermometer if needed.
Soggy potatoes
Solution: Boil only for 5 minutes. Too long and they’ll turn mushy in the skillet. Also, make sure to pat them dry before adding to the pan.
Burning the garlic or spices
Solution: Add garlic and seasonings after the vegetables have softened slightly to avoid scorching.
Undercooked eggs or overcooked yolks
Solution: Cover the skillet to trap steam. Check every 30 seconds after 3 minutes for your preferred yolk texture.
Steak turns chewy
Solution: Avoid high heat during the final mix-in. A quick 2-minute warm-up is all it needs.
Serving and Pairing Suggestions
Serving Styles: Serve family-style right from the skillet or plate individually with a slice of crusty toast.
Pair With: Fresh fruit salad, avocado slices, or a light arugula and lemon vinaigrette salad.
Drinks: Try with a glass of iced tea, fresh orange juice, or even a brunch-style Bloody Mary.
Storage and Reheating Tips
Storage:
Let leftovers cool fully before storing.
Keep in an airtight container in the fridge for up to 3 days.
Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of oil to re-crisp the potatoes.
Microwave: Use a microwave-safe plate, cover loosely, and heat in 30-second intervals.
Oven: Spread on a baking sheet, cover with foil, and reheat at 350°F for 10–12 minutes.
FAQs
1. Can I use sweet potatoes instead of Yukon Gold?
Yes! Just note that sweet potatoes may cook slightly faster, so watch them during boiling and sautéing.
2. What’s the best steak cut for hash?
Top sirloin is lean and flavorful, while ribeye is rich and marbled. Choose based on your preference for tenderness vs. richness.
3. Can I prep this ahead of time?
You can parboil the potatoes and cook the steak a day in advance. Store separately and combine when ready to cook.
4. Can I make this dairy-free and gluten-free?
Absolutely, this recipe is naturally gluten- and dairy-free. Just double-check your oil and spice labels to be sure.
5. Can I bake the eggs instead of cooking them on the stovetop?
Yes. After adding the eggs, transfer the skillet to a 375°F oven and bake for about 8–10 minutes, or until eggs are set.
Tips & Tricks
– Use a well-seasoned cast iron skillet for the best crisp on your potatoes.
– If you like a smoky flavor, toss in a bit of chopped cooked bacon or smoked paprika.
– Crack eggs into a small bowl before pouring into the skillet—this prevents broken yolks.
– Let the hash rest for 2–3 minutes off heat before serving. This helps the flavors settle and keeps the eggs from overcooking.
Recipe Variations
1. Southwest Hash Twist
Add ½ cup black beans and a sprinkle of cumin and chili powder in Step 3.
Top with avocado slices, lime juice, and fresh cilantro after cooking.
2. Cheesy Hash Version
Sprinkle 1 cup shredded sharp cheddar over the hash before adding the eggs.
Cover and let the cheese melt into the potatoes as the eggs cook.
3. Veggie-Packed Hash
Add zucchini, mushrooms, or spinach in Step 3.
Sauté until just tender before continuing with the recipe.
4. Spicy Steak Hash
Swap red pepper flakes for chopped jalapeños.
Finish with a drizzle of hot sauce or chipotle mayo.
Final Thoughts
Making breakfast with my husband on our anniversary reminded me how joyful the smallest rituals can be. A shared skillet, a cup of coffee nearby, a simple nod across the table it all added up to something meaningful.
The mix of sweet potatoes, savory steak, and gently cooked eggs brought warmth to our morning. It felt nourishing, not just to our bodies, but to our bond. We didn’t rush, we didn’t check our phones, we just cooked and ate and appreciated the quiet.
Savory Steak And Potato Breakfast Hash Recipe
Ingredients
- 1½ pounds Yukon Gold potatoes diced into ½–¾ inch cubes
- 1½ pounds steak New York strip, ribeye, or top sirloin
- 2 teaspoons salt divided
- 1½ teaspoons black pepper divided
- ¼ cup oil divided
- 1 medium onion cut into chunks
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 4 large eggs
Instructions
- Parboil the Potatoes: Boil the diced potatoes for 5 minutes until slightly tender. Drain and set aside.
- Sear the Steak: Let the steak come to room temperature, season it, and sear in oil for 4–5 minutes per side. Rest for 10 minutes, then cut into cubes.
- Cook the Vegetables and Potatoes: Sauté the parboiled potatoes, onions, and bell peppers with garlic and seasonings for 15 minutes, stirring occasionally.
- Add the Steak: Mix in the cubed steak and cook for another 2–3 minutes until heated through.
- Add the Eggs: Create wells in the hash and crack in the eggs. Cover and cook for 3–4 minutes until eggs are set to your preference.
- Serve and Garnish: Adjust seasoning if needed, garnish with parsley or green onions, and serve hot.
