Savory Steak And Potato Breakfast Hash Recipe
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.
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.