Steak and Potato Breakfast Hash
Steak and Potato Breakfast Hash is your ultimate morning starter, combining crispy potatoes, tender steak, and colorful veggies into a deliciously satisfying dish. Perfect for a cozy weekend brunch or a quick weekday meal, this hearty hash is easy to customize with your favorite ingredients. Each bite bursts with flavor, ensuring you kickstart your day on a high note.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 lb ribeye or sirloin steak, diced
- 2 cups Yukon Gold potatoes, cubed
- 1 medium yellow onion, chopped
- 1 cup bell pepper (any color), diced
- 3 cloves garlic, minced
- 4 large eggs (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp chili powder
Instructions
- Dice the potatoes and steak into small cubes.
- Heat olive oil in a large skillet over medium heat. Add potato cubes, season with salt and pepper, and cook until golden brown (10-15 minutes).
- Stir in onions and bell peppers; cook until softened (about 5 minutes). Add minced garlic, paprika, and chili powder.
- Push vegetables aside in the skillet, add the steak, season with salt and pepper; sear until browned (about 5 minutes).
- If using eggs, crack them into the center of the hash. Cover with a lid and cook until whites are set but yolks remain runny (about 3 minutes).
- Serve immediately, garnishing with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 240mg
Keywords: For extra crispiness, parboil potatoes before frying. Customize your hash by adding seasonal vegetables or shredded cheese. Store leftovers in an airtight container for up to three days; reheat on the stove for best texture.