Steak Potato and Egg Hash

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Introduction

When I crave something hearty, rustic, and deeply satisfying, I reach for my skillet and make this Steak, Potato, and Egg Hash. This isn’t just breakfast — it’s a full-on flavor experience, all in one pan. I sear juicy, tender steak to perfection, toss in golden, crispy potatoes, and finish it off with a perfectly runny egg that ties everything together. It’s rich, savory, and totally soul-warming.

This hash delivers on every level. I love how the steak adds bold, meaty depth, while the potatoes bring that irresistible crunch and comfort. And when that yolk breaks and runs over everything? That’s the kind of moment that makes you pause mid-bite. It’s simple, unfussy cooking at its best — no fancy equipment, no complicated steps. Just solid ingredients, a hot skillet, and a few minutes of your time.

I whip this up when I need fuel for a long day, but it also makes the ultimate indulgent brunch. Whether you’re cooking for yourself or sharing a skillet with someone you love, this recipe brings warmth, comfort, and a satisfying kick of flavor to the table every time.

Perfect For

• Weekend brunch or breakfast-for-dinner
• Using up leftover steak or roasted potatoes
• Hearty post-workout meals
• Impressing guests with minimal effort
• Comfort food cravings without the takeout

Why You’ll Love This Steak Potato and Egg Hash

1. One-Skillet Wonder: Easy cleanup, maximum flavor.

2. Loaded with Protein: Steak and eggs deliver a powerhouse combo of protein and satisfaction.

3. Crispy Potatoes: The secret is cooking them low and slow until they’re golden and irresistible.

4. Customizable: Add peppers, cheese, or hot sauce — make it your own.

5. Quick and Satisfying: Done in under 30 minutes if your potatoes or steak are pre-cooked.

Prep & Cook Time

• Total Time: 35 minutes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Servings: 4
• Calories: ~480 per serving

Ingredients

Main Ingredients:

• 8 oz cooked steak (ribeye, sirloin, or leftover steak), diced
• 2 cups potatoes, diced small (Yukon gold or red potatoes work best)
• 1 small onion, diced
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Optional Toppings:

• Hot sauce
• Shredded cheese
• Avocado slices
• Sour cream or Greek yogurt

Ingredient Highlights

Steak: The star protein. Leftover grilled steak works beautifully — just dice it small so it reheats quickly and evenly.

Potatoes: Crispy outside, tender inside. Yukon golds are ideal, but any waxy variety will hold their shape.

Eggs: Fried sunny-side up or over-easy, they bring creamy richness to each bite.

Onion and Garlic: Aromatic base for depth of flavor.

Paprika and Chili Flakes: Add smoky and spicy notes.

Parsley: Fresh pop of color and brightness at the end.

How to Make Steak Potato and Egg Hash

1. Prep the Potatoes:
   • If using raw potatoes, parboil in salted water for 5–6 minutes until just tender. Drain and set aside.
2. Sauté Veggies:
   • Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté until soft, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
3. Crisp the Potatoes:
   • Add remaining oil and the parboiled potatoes. Spread them out and let them cook undisturbed for 4–5 minutes to crisp up. Stir and repeat until golden and crispy. Season with salt, pepper, and smoked paprika.
4. Add the Steak:
   • Stir in the diced steak. Cook for 2–3 minutes until heated through. Taste and adjust seasoning. Keep warm on low heat.
5. Fry the Eggs:
   • In a separate non-stick pan, cook eggs to your liking. I go for sunny-side up so the yolk acts like a sauce over the hash.
6. Assemble & Serve:
   • Spoon hash onto plates, top with a fried egg, garnish with parsley, and finish with your favorite toppings.

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How to Serve It

Serve hot, straight from the skillet or plated individually. Pair with:

• Fresh fruit or citrus salad to balance the richness.
• Toasted sourdough or crusty bread to mop up egg yolk.
• Strong coffee or a bloody mary if it’s brunch hour.

Additional Tips

• Use Pre-cooked Potatoes: Roasted or boiled potatoes from the night before speed up this recipe.
• Leftover Steak: Chop into small cubes for even heating and better bite distribution.
• Don’t Overcrowd the Pan: For crispy potatoes, let them brown without constant stirring.
• Customize: Add jalapeños for heat or cheese for melty goodness.

Recipe Variations

Steak and Sweet Potato Hash
Looking to add a touch of natural sweetness and a nutritional boost? Swap out the white potatoes for diced sweet potatoes. They roast up beautifully with a slightly crisp exterior and a creamy, rich interior. Season them with a pinch of ground cumin for a warm, earthy flavor, and add a light drizzle of maple syrup toward the end of cooking for just a hint of caramelized sweetness. It’s a colorful, feel-good twist that still delivers hearty satisfaction.

Tex-Mex Hash
Turn your steak hash into a Tex-Mex fiesta! Add black beans, sweet corn, and diced tomatoes to the skillet for bold flavor and extra texture. Spice things up with a dash of chili powder or smoked paprika, then sprinkle with shredded cheddar cheese just before serving so it melts over the top. Finish with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve with salsa or hot sauce on the side — it’s like breakfast meets taco night in the best possible way.

Breakfast Burrito Filling
Need something portable? This hash makes an incredible breakfast burrito filling. Just roll it up in a warm tortilla with scrambled eggs, cheese, and maybe a spoonful of salsa. Wrap it in foil, and you’ve got a meal-prep dream — perfect for busy mornings or grab-and-go lunches. Pro tip: make a batch ahead of time, freeze them, and reheat in the oven or air fryer when you need a quick bite.

Freezing and Storage

Refrigerator Storage
Got leftovers? Let the hash cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 4 days, making it perfect for quick breakfasts or hearty lunches throughout the week. To reheat, toss it in a hot skillet with a tiny splash of oil to bring back that crispy texture, or microwave in 30-second bursts until warmed through. Just give it a stir halfway through to heat evenly.

Freezing Tips
Yes — steak and potato hash freezes beautifully, but with one small rule: leave out the eggs before freezing. Scrambled or fried eggs don’t always hold up well in the freezer, so you’ll want to add those fresh when reheating. Once your hash has cooled, divide it into individual portions and store them in freezer-safe containers or resealable freezer bags. Squeeze out any extra air to help prevent freezer burn. The hash will keep well for up to 3 months.

When you’re ready to enjoy it, thaw overnight in the fridge (or defrost in the microwave if you’re short on time), then reheat in a skillet until hot and crispy. Top it with a freshly fried or poached egg for that just-made breakfast feel.

Pro Tip:
Next time you’re cooking, make extra steak and potatoes — double the batch and freeze portions ahead of time. It’s a total game changer for busy mornings. You’ll have a flavorful, protein-packed base ready to go for breakfast bowls, burritos, or quick skillet meals all week long.

Special Equipment

• Cast iron skillet or heavy-bottomed pan
• Paring knife and cutting board
• Non-stick skillet for frying eggs

FAQs (From Google’s People Also Ask)

Q: Can I make steak hash with leftover steak? A: Absolutely. Leftover steak works perfectly. Just dice it small so it reheats evenly without drying out.

Q: What’s the best potato for breakfast hash? A: Yukon Gold or red potatoes hold their shape well and develop a nice crisp edge when pan-fried.

Q: Can I cook the eggs directly in the skillet with the hash? A: Yes! Create small wells in the hash and crack eggs into them. Cover and cook until whites are set.

Q: How do I keep my hash from being soggy? A: Make sure your potatoes are dry before adding to the pan and don’t overcrowd. Let them crisp before stirring.

Q: Can I make this dish dairy-free or gluten-free? A: Yes. It’s naturally gluten-free. Just skip the cheese and sour cream for a dairy-free version.

External Resources (Non-Recipe Sites)

• Beef Cuts Explained
• The Science Behind Crispy Potatoes
• Egg Nutrition Facts – American Egg Board

Conclusion

This Steak, Potato, and Egg Hash is a no-nonsense, flavor-packed dish that delivers comfort and satisfaction in every single bite. With tender steak, crispy golden potatoes, and rich, runny eggs all sizzling together in one skillet, it’s the kind of meal that speaks straight to the soul — hearty, bold, and incredibly satisfying.

It’s got everything you need in one pan: protein, carbs, richness, and texture. Whether you’re cleaning out the fridge with leftover steak or going all-in for a made-from-scratch weekend brunch, this recipe has your back. It’s quick to pull together, endlessly adaptable, and perfect for any time of day.

Spice it up with jalapeños, toss in some sautéed greens, or melt your favorite cheese on top — there’s no wrong way to enjoy it. Keep it simple or make it fancy. Either way, you’re winning.

So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!