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This steak and potato breakfast hash came together the first weekend my husband told me how much he missed our old diner’s morning hash. That place had closed and I took it as a challenge to recreate the magic at home. After a few test runs I found that combining well-seared steak with crispy potatoes and velvety eggs delivered everything we loved and more.
I first made this for our fantasy football brunch and it stole the show. Even our friend Tom begged for the technique to impress his wife and she was blown away.
Ingredients
- Yukon Gold potatoes: Creamy and firm they hold up beautifully when crisped in the skillet
- New York strip steak: A well-marbled cut that sears evenly and stays juicy with proper resting
- Red and green bell peppers: They add color crunch and gentle sweetness that balance the dish
- Fresh eggs: Choose the best quality you can get because they crown the whole hash
- Onion: Provides aromatic sweetness and blends into the potatoes as they brown
- Garlic: Adds savory depth especially when sautéed in steak drippings
- Paprika and red pepper flakes: Give subtle heat and complexity to the vegetable base
- Fresh herbs for garnish: Green onion or parsley brighten the final presentation
- Vegetable oil: Neutral and reliable for searing steak and crisping potatoes
Step-by-Step Instructions
- Prep the Potatoes:
- Dice Yukon Golds into even cubes no bigger than three quarters of an inch. Parboil them for five minutes then drain thoroughly. This ensures they crisp beautifully without staying raw inside.
- Sear the Steak:
- Bring the steak to room temperature. Season with salt and pepper. In a hot cast iron skillet sear each side for four to five minutes until a crust forms. Let it rest ten minutes before cubing. This helps preserve the juices.
- Build the Base:
- Reduce the skillet heat to medium. Add more oil if needed. Sauté the drained potatoes with onion and bell peppers. Add minced garlic paprika red pepper flakes salt and pepper. Stir occasionally for fifteen minutes. Potatoes should be golden and peppers tender.
- Return the Steak:
- Fold cubed steak gently into the potato mixture. Let it heat through without overcooking. Use this step to taste for seasoning.
- Cook the Eggs:
- Use the back of a spoon to create four deep wells. Crack one egg into each space. Cover the skillet and let the eggs steam over low heat for three to four minutes. Egg whites should be set and yolks slightly runny.
- Serve and Enjoy:
- Sprinkle with chopped herbs for brightness. Bring the skillet directly to the table while still hot. Use a large spoon to scoop out portions.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat place back in a skillet over low heat and cover gently. This brings back crispness without drying out the steak or eggs.
Ingredient Substitutions
Use leftover roast beef or pulled pork in place of steak. If you don’t have Yukon Gold potatoes try red potatoes or sweet potatoes. For extra flavor swap regular paprika with smoked paprika or chipotle powder.
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Serving Suggestions
Pair this dish with buttered toast citrus salad or avocado slices. It makes an ideal brunch plate but also works as a dinner on busy weeknights when comfort food is needed.
Cultural Context
Breakfast hash has roots in American diners especially those serving meat and potatoes to early morning workers. This modern version keeps the spirit but upgrades the ingredients.
Frequently Asked Questions About Recipes
- → What's the best cut of steak for this hash?
New York strip, ribeye, or top sirloin work well because they are flavorful and tender when cubed.
- → Why do you parboil the potatoes first?
Parboiling softens the potatoes so they cook quickly and evenly, creating crispy outsides and fluffy insides.
- → Can I make this without a cast iron skillet?
Yes, though a cast iron skillet delivers the crispiest texture. A heavy-bottomed pan with a lid is the next best option.
- → How do I know when the eggs are done?
Cover the skillet and cook the eggs 3-4 minutes for runny yolks or longer if you prefer firmer yolks. The whites should be set.
- → Can I prep any of this ahead of time?
Yes, you can parboil the potatoes, sear and cube the steak, and prep the vegetables the night before to save time in the morning.