Steak Potato and Egg Hash: A Tasty Breakfast Delight

Hey there! So, let me tell you about this dish I absolutely love to whip up—Steak Potato and Egg Hash. You know, it always takes me back to lazy Sunday mornings at my aunt’s house. The smell of sizzling steak and onions filled the air, and we’d all gather around the kitchen table, impatiently waiting for the skillet to hit the table. I swear, even the family dog seemed to know when it was hash day.

Why You’ll Love This

I make this dish when I want something hearty and comforting, especially after a week that’s felt longer than a Monday morning. My family goes crazy for it because it’s got everything we adore: tender steak, crispy potatoes, and those runny eggs on top (nothing like an egg yolk river, right?). And sometimes, well, my attempt at perfectly flipping the eggs might go awry (oops!), but they always end up tasting amazing anyway.

Ingredients

• 1 lb steak (ribeye or whatever strikes your fancy)
• 2 large potatoes, diced (I’ve used sweet potatoes when I’m feeling cheeky)
• 1 onion, chopped
• 2-3 eggs
• 2 tablespoons olive oil (or butter if you’re feeling indulgent)
• Salt and pepper to taste
• Optional: bell peppers, cheese (because, why not?)

Directions

1. Start by heating the olive oil in a large skillet over medium heat. Toss in the potatoes, and let them cook until they’re golden and crispy on the outside. This is usually where I sneak a taste, just to make sure they’re perfect.
2. Add the onions and cook until they’re translucent. Don’t worry if it looks a bit chaotic; it always does at this stage!
3. Push everything to one side of the pan, and add the steak. Cook until it’s done to your liking. Personally, I’m a medium-rare kind of gal.
4. Mix everything together, and make a few little nests for your eggs. Crack them in and cover the skillet. Let them cook until the whites are set but the yolks are still runny—trust me on this one.
5. Season with salt and pepper. Serve hot and enjoy!

Notes

Through some trial and error (and trust me, there’s been error), I found that letting the steak rest a bit before cutting it makes all the difference. It stays juicier!

Variations

I’ve tried adding some chopped kale for a bit of green goodness (not bad!). Once, I thought adding pineapple might be fun—turns out, it wasn’t the best idea. Live and learn!

Equipment

A good skillet is your best friend here. But if you don’t have one, just use any large pan. In a pinch, I once used a baking sheet on the grill!

Storage

Store any leftovers in an airtight container in the fridge. Though honestly, in my house it never lasts more than a day!

Serving Suggestions

We usually serve ours with a side of hot sauce. And maybe a slice of toast to mop up all that goodness.

Pro Tips

I once tried rushing the potatoes to save time and regretted it—soggy potatoes are no one’s friend. Give them time to crisp up!

FAQ

Can I use a different kind of meat? Absolutely! Chicken works too—just make sure it’s cooked through.

What if I don’t have fresh potatoes? Don’t sweat it, frozen hash browns can work in a pinch, though the texture’s a bit different.

Is there a vegetarian option? Totally! Just skip the steak and maybe add some mushrooms for a meaty texture.