Description
A hearty, one-skillet breakfast hash featuring tender steak, crispy potatoes, bell peppers, onions and garlic, finished with runny eggs cracked into wells—perfect for a savory morning meal.
Ingredients
Units
Scale
- 1 1/2 lb Yukon Gold potatoes, diced (1/2-3/4″ cubes)
- 1 1/2 lb steak (New York strip, sirloin, or ribeye)
- 2 tsp salt, divided
- 1 1/2 tsp black pepper, divided
- 1/4 cup oil, divided
- 1 medium onion, chunked
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 4 large eggs
Instructions
- Bring a pot of water to a low boil; add diced potatoes and cook 5 min. Drain and set aside.
- Let steaks come to room temp (about 15 min); season both sides with 1 tsp salt and ½ tsp pepper.
- Heat skillet on medium-high; add 2 Tbsp oil and sear steak 4–5 min per side. Remove and rest 10 min, then cut into bite-sized cubes.
- Add remaining oil to skillet; reduce heat to medium. Add potatoes, onions, peppers, garlic, paprika, red pepper flakes, remaining salt and pepper; cook 15 min, stirring occasionally, until potatoes are golden.
- Stir in cubed steak; adjust heat to medium-low and form four wells in the hash.
- Crack an egg into each well; cover skillet and cook 3–4 min, or until eggs reach desired doneness.
- Season to taste, garnish if desired, and serve immediately.
Notes
- Dry boiled potatoes before sautéing for crispier texture.
- Sprinkle shredded cheese under the lid when cooking eggs, if desired.
- Use aluminum foil as a makeshift lid if needed.
- Skip boiling potatoes—just extend skillet cooking time until tender.
- Can substitute leftover cooked steak instead of searing fresh.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 486
- Sugar: 3 g
- Sodium: 621 mg
- Fat: 43 g
- Saturated Fat: 13 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 267 mg