We all know about steak & eggs for breakfast, but that’s old news.
It’s time to level that breakfast up and give that breakfast plate a glow up.
Steak and potato hash is where it’s at and it is so freaking good.
The best part? You can just use leftover steak with this. So no need to make a new steak for it.
Sound good?
Check out the recipe below, as well as a few variations that you might wanna try one morning.
Recipe: Hearty Steak and Potato Hash
This satisfying steak and potato hash combines tender pieces of seared steak with crispy golden potatoes, caramelized onions, and bell peppers for a flavorful one-pan meal perfect for breakfast, brunch, or dinner.
Ingredients
- 1 lb sirloin or ribeye steak (cut into 1/2-inch cubes)
- 1.5 lbs russet or Yukon Gold potatoes (peeled and diced into 1/2-inch cubes)
- 1 medium yellow onion (diced)
- 1 large bell pepper (any color, diced)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil (divided)
- 2 tablespoons butter (unsalted)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 large eggs (optional, for topping)
Instructions
1. Pat the steak cubes dry with paper towels and season generously with salt and pepper. Set aside at room temperature while you prepare the potatoes.
💡 Tip: Drying the steak helps achieve a better sear and prevents steaming.
2. Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the diced potatoes in a single layer and season with salt and pepper. Cook for 12-15 minutes, stirring occasionally, until golden brown and crispy on the edges and tender inside.
💡 Tip: Resist stirring too frequently to allow the potatoes to develop a nice crispy crust.
3. Remove the cooked potatoes from the skillet and set aside on a plate. Add the remaining 1 tablespoon of olive oil to the same skillet and increase heat to high.
💡 Tip: Keep the skillet hot to ensure proper searing of the steak.
4. Add the seasoned steak cubes to the hot skillet in a single layer. Sear for 2-3 minutes without moving, then flip and cook for another 2 minutes until browned on all sides but still medium-rare to medium inside. Remove the steak from the skillet and set aside with the potatoes.
💡 Tip: Don't overcrowd the pan; cook in batches if necessary to maintain high heat for proper searing.
5. Reduce heat to medium and add the butter to the skillet. Once melted, add the diced onion and bell pepper. Sauté for 5-6 minutes until softened and beginning to caramelize.
💡 Tip: Scrape up any browned bits from the bottom of the pan as the vegetables cook—this adds extra flavor.
6. Add the minced garlic and smoked paprika to the vegetables and cook for 1 minute until fragrant.
💡 Tip: Be careful not to burn the garlic; it can turn bitter quickly.
7. Return the cooked potatoes and steak to the skillet along with the Worcestershire sauce. Toss everything together and cook for 2-3 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
💡 Tip: This is the time to ensure all flavors are well combined and everything is heated evenly.
8. If topping with eggs, create 4 small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the eggs are cooked to your desired doneness.
💡 Tip: For runny yolks, cook for about 3 minutes; for fully set eggs, cook for 5-6 minutes.
9. Remove from heat and garnish with fresh chopped parsley. Serve immediately while hot.
💡 Tip: Serve directly from the skillet for a rustic presentation.
Notes
Tips
- Use leftover cooked steak to make this dish even faster - simply add it at the end with the potatoes to warm through.
- For extra crispy potatoes, parboil them for 5 minutes first, then drain and dry thoroughly before pan-frying.
- Add a dash of hot sauce or red pepper flakes if you prefer some heat.
- This hash reheats well in a skillet for next-day meals.
- Make sure your skillet is large enough (at least 12 inches) to avoid overcrowding, which can lead to steaming instead of crisping.
Variations
Whether you don’t have any steak or wanna do a little something different with the recipe above, I’ve got a few good ideas for ya –
- Corned Beef Hash: Substitute the steak with cooked corned beef for a classic diner-style hash.
- Sweet Potato Version: Replace half or all of the potatoes with diced sweet potatoes for added nutrition and a touch of sweetness.
- Add Vegetables: Include diced mushrooms, zucchini, or spinach for extra vegetables and nutrients.
- Mexican-Inspired: Add cumin, chili powder, and top with avocado, salsa, and cilantro instead of parsley.
- Cheese Lover’s: Sprinkle shredded cheddar or pepper jack cheese over the hash in the last minute of cooking.
- Breakfast Style: Add crumbled bacon or breakfast sausage along with the steak for an extra hearty morning meal.
Nutrition
Calories: 485 kcal
Protein: 32g
Carbohydrates: 38g
Fat: 22g
Saturated Fat: 7g
Fiber: 4g
Sugar: 4g
Cholesterol: 80mg
Sodium: 650mg
Potassium: 1,020mg
Iron: 4mg
Vitamin C: 45mg