Name: Steak and Potato Breakfast Hash
Prep time: 5 min
Cook time: PT-488116H1M42S
Total time: 5 min
Cuisine: Smoothie
Ingredients: Ingredients:; 1 avocado (peeled and pitted); 2 kiwis (peeled); 1 ½ cups lightly packed fresh baby spinach; 1 cup frozen pineapple chunks; 1 banana (peeled); 1 cup plain low-fat Greek yogurt; ½ cup milk

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This Steak and Potato Breakfast Hash is the ultimate hearty breakfast that combines crispy potatoes, flavorful steak, sautéed vegetables, and perfectly cooked eggs. Packed with protein and rich in flavor, it’s a filling dish that will keep you energized all day. Whether you’re serving it for a special weekend brunch or just looking for a satisfying meal, this hash is sure to impress.

Why You’ll Love This Recipe

This breakfast hash is everything you could want in a savory morning meal—crispy potatoes, juicy steak, colorful veggies, and a rich egg yolk to tie it all together. The balance of flavors, from the smoky paprika to the slight heat of red pepper flakes, adds a depth of taste that makes this dish truly stand out. With the steak providing a hearty protein boost, it’s a filling meal that can easily be customized by adding your favorite herbs or toppings. Quick to make, yet luxurious in flavor, this breakfast hash is perfect for anyone who loves a savory start to their day. Steak and Potato Breakfast Hash

Ingredients

1 ½ pounds Yukon Gold potatoes (diced into ½-¾ inch cubes)
1 ½ pounds steak (New York, rib-eye, or top sirloin)
2 tsp salt (divided)
1 ½ tsp 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 tsp paprika
½ tsp red pepper flakes
4 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pre-cook Potatoes:
Heat a pot of water over medium-high heat. Add the diced potatoes and bring to a low boil for 5 minutes. Drain the potatoes and set aside.
Prepare Steak:
Let the steaks come to room temperature for about 15 minutes. Season them with 1 tsp salt and ½ tsp pepper on both sides. Heat a skillet on medium-high heat and add 2 tbsp of oil.
Sear the steaks for 4-5 minutes per side. Once cooked, remove the steaks and let them rest on a cutting board for 10 minutes before cutting them into cubes.
Cook Veggies and Potatoes:
In the same skillet, add the remaining oil and reduce the heat to medium. Add the pre-cooked potatoes, onion, and bell peppers to the skillet. Season with garlic, paprika, red pepper flakes, and the remaining salt and pepper.
Cook for about 15 minutes, stirring occasionally to prevent burning, until the potatoes are golden and crispy.
Add Steak:
Add the cubed steak to the skillet and stir everything together. Allow the steak to cook for a couple of minutes if needed.
Cook the Eggs:
Reduce the heat to medium-low and create 4 wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook for 3-4 minutes, or until the eggs are cooked to your desired doneness.
Finish and Serve:
Season with additional salt and pepper to taste. Garnish with fresh parsley or green onions. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per Serving: 486 kcal

Variations

Add More Veggies: You can add more vegetables like mushrooms, spinach, or zucchini to the hash for extra flavor and nutrients.
Spicy Kick: Add jalapeños or a dash of hot sauce for an extra spicy version.
Cheese: Sprinkle some shredded cheese over the hash right before the eggs are cooked for a melty, indulgent touch.

Storage/Reheating

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place the hash in a skillet over low heat until warmed through, and fry the eggs fresh, if desired. Alternatively, you can microwave it, but be sure to cook the eggs separately to prevent overcooking.

FAQs

Can I make this dish without eggs?

Yes, if you prefer, you can skip the eggs and serve the steak and potatoes with a side of avocado or salsa for extra richness and flavor.

Can I use other types of potatoes for this recipe?

Yukon Gold potatoes work wonderfully because of their creamy texture and ability to crisp up, but you can also use russet potatoes or sweet potatoes for a different twist.

Can I make this ahead of time?

While the dish is best served fresh, you can prepare the steak, potatoes, and veggies ahead of time and store them in the fridge for up to 2 days. When ready to serve, simply reheat and cook the eggs fresh.

How can I make the potatoes crispier?

If you want extra crispy potatoes, try spreading them out in a single layer on the skillet, ensuring they aren’t overcrowded. You can also finish them in the oven for a few minutes to crisp up further.

Can I make this recipe with a different type of meat?

Absolutely! If you don’t have steak, you can use chicken breast, turkey, or even ground beef. Just make sure to adjust the cooking times accordingly.

How can I adjust the heat level in this dish?

If you prefer a milder version, reduce or eliminate the red pepper flakes. For a spicier version, add more red pepper flakes or some chopped jalapeños.

Can I make this hash in advance for meal prep?

Yes, this hash is great for meal prep. Just store the cooked steak, potatoes, and veggies in an airtight container and refrigerate. On the day of eating, reheat and cook fresh eggs on top.

How do I make this hash more filling?

To make this dish heartier, serve it with a side of avocado, or add a grain like quinoa or brown rice to the base of the hash for extra volume.

Conclusion

Steak and Potato Breakfast Hash is the perfect hearty breakfast for those who love savory meals to start their day. Packed with protein, healthy fats, and flavorful vegetables, this dish is filling, nutritious, and full of vibrant flavors. Whether you enjoy it for brunch, as a special weekend treat, or as part of your regular rotation, it’s sure to become a favorite in your household. Enjoy!