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Crispy Loaded Breakfast Hash with Steak and Eggs

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A quick and easy skillet breakfast combining crispy potatoes, tender steak chunks, and runny eggs for a hearty and satisfying morning meal.

Ingredients

Scale
  • 8 oz flank or sirloin steak, trimmed and cut into bite-sized pieces
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 4 large eggs, preferably free-range
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • Pinch of red pepper flakes
  • Chopped parsley or chives for garnish (optional)

Instructions

  1. Rinse diced potatoes under cold water to remove excess starch, then pat dry thoroughly with a clean towel.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak pieces with salt, black pepper, and half the smoked paprika. Sear steak chunks for 2-3 minutes per side until browned but still juicy. Remove steak from pan and set aside.
  3. In the same skillet, add butter and remaining olive oil. Add onions and bell peppers and cook over medium heat until softened and caramelized, about 5-7 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  4. Push veggies to the side and add diced potatoes in an even layer. Let cook undisturbed for 4-5 minutes to form a crispy crust, then stir and continue cooking until golden and tender, about 10 minutes total. Season with salt, pepper, smoked paprika, and red pepper flakes.
  5. Add seared steak back into the skillet and gently fold into potatoes and veggies. Let cook over low heat for 2 minutes to combine flavors.
  6. Clear a space in the skillet and crack eggs directly onto the hot surface for sunny side up, or scramble separately if preferred. Cover skillet with a lid for 1-2 minutes to set whites but keep yolks runny.
  7. Sprinkle chopped parsley or chives on top and serve hot straight from the skillet with optional hot sauce or ketchup.

Notes

Dry potatoes thoroughly after rinsing to ensure crispiness. Use a hot pan and avoid overcrowding to prevent steaming. Let potatoes sit undisturbed to form a crispy crust. Cook steak to medium-rare or medium for best texture. Crack eggs on top last and cover briefly to keep yolks runny. Leftover steak can be used by adding it at the end to warm through. For dairy-free, substitute butter with olive oil or plant-based alternatives. Potatoes can be swapped with sweet potatoes or cauliflower for variations.

Nutrition

Keywords: breakfast hash, steak and eggs, crispy potatoes, skillet breakfast, brunch recipe, easy breakfast, loaded hash

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