Name: Steak and Potato Breakfast Hash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1½ lbs Yukon Gold potatoes, diced into ½-inch cubes; 1½ lbs steak (New York, ribeye, or sirloin); 4 large eggs; 1 medium onion, cut into chunks; ½ cup red bell pepper, diced; ½ cup green bell pepper, diced; 2 garlic cloves, minced; 2 tsp salt, divided; 1½ tsp black pepper, divided; ¼ cup vegetable oil, divided; 1 tsp paprika; ½ tsp red pepper flakes

This steak and potato breakfast hash happened when my husband mentioned missing the amazing breakfast hash from our favorite diner that had closed during the pandemic, and I decided to figure out how to make something even better at home. He'd been talking wistfully about their weekend special for months, describing how the potatoes were perfectly crispy, the steak was tender and flavorful, and everything came together in this amazing cast iron skillet topped with eggs that had just the right runny yolks. After several attempts at recreating those flavors and textures, I finally nailed this version that's become our special weekend breakfast when we want something that feels indulgent and satisfying but is actually loaded with protein and vegetables. Now our kitchen smells like that beloved diner every Saturday morning, and my family gathers around the stove waiting for me to crack those eggs on top.

My friend Tom tried this when he came over for our fantasy football draft weekend and spent the entire morning asking detailed questions about my technique because he wanted to surprise his wife with something special for their anniversary. He said it was the kind of breakfast that would make her think he'd hired a private chef, but simple enough that even he couldn't mess it up. Two weeks later he sent me a photo of his version with a text saying "nailed it" and thanking me for making him look like a kitchen hero.

Ingredients

Good quality steak: New York strip, ribeye, or top sirloin all work beautifully. Don't use expensive cuts, but get something with good flavor and marbling
Yukon Gold potatoes: These have the perfect texture for hash - crispy outside, fluffy inside, and they hold their shape well during cooking
Colorful bell peppers: Red and green peppers add sweetness, crunch, and beautiful color that makes the whole dish more appealing
Fresh eggs: Since they're the crowning touch, use the best quality eggs you can find for rich, golden yolks
Cast iron skillet: This retains heat beautifully and goes from stovetop to oven, plus it gives you those gorgeous crispy edges on the potatoes

Instructions

Prep the potatoes perfectly: Start by dicing your Yukon Gold potatoes into half-inch to three-quarter-inch cubes, keeping them fairly uniform so they cook evenly. Bring a pot of water to a boil and add the diced potatoes, cooking for just five minutes to partially soften them. Drain them well and set aside - this pre-cooking step ensures they'll get tender and crispy at the same time.
Sear the steak right: Let your steaks come to room temperature for about 15 minutes, then season them generously with salt and pepper on both sides. Heat your cast iron skillet over medium-high heat with two tablespoons of oil, then sear the steaks for 4-5 minutes per side until they develop a beautiful brown crust. Remove them to a cutting board and let them rest for 10 minutes before cutting into bite-sized cubes.
Build the vegetable base: Add the remaining oil to the same skillet and reduce heat to medium. Add the partially cooked potatoes, chunked onions, and diced bell peppers, seasoning everything with minced garlic, paprika, red pepper flakes, and the remaining salt and pepper. Cook for about 15 minutes, stirring occasionally, until the potatoes are golden and crispy and the vegetables are tender.
Combine everything together: Add the cubed steak back to the skillet and gently stir it into the potato mixture. If the steak seems like it needs a little more cooking, give it a couple minutes to warm through, but remember it will continue cooking slightly when you add the eggs.
Create perfect egg wells: Reduce the heat to medium-low and use a spoon to create four wells in the hash mixture. Crack one egg into each well, being careful not to break the yolks. Cover the skillet with a lid and cook for 3-4 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer your eggs more done.
Finish and serve: Remove the lid and check that the eggs are cooked to your liking. Taste the hash and adjust seasoning with additional salt and pepper if needed. Sprinkle with fresh chopped parsley or green onions for color and freshness, then serve directly from the skillet while everything's hot and the egg yolks are still perfect for breaking over the hash.

Making steak and potato breakfast hash has become my favorite way to turn weekend mornings into something special because it combines all the comfort food elements that make breakfast feel indulgent while still being nutritious and satisfying. The technique of pre-cooking the potatoes is what makes this recipe work so well - they get crispy and golden without being undercooked in the center.

What I love about this dish is how the flavors build on each other throughout the cooking process. The steak gets that beautiful sear that adds depth, the potatoes absorb all those delicious pan drippings, and the vegetables add sweetness and color that balances the richness of the meat and eggs.

The cast iron skillet is really crucial here because it distributes heat so evenly and retains it so well. You get those gorgeous crispy edges on the potatoes that you just can't achieve in a regular pan, plus the whole presentation looks rustic and impressive when you bring it to the table.

One thing I learned through making this multiple times is that the steak resting time is important. If you cut it too soon, you lose all those flavorful juices, but if you let it rest properly, it stays tender and juicy when you add it back to the hash.

The egg timing is probably the trickiest part, but once you get the hang of it, you can control exactly how runny or set you want those yolks. The key is using the right heat level and covering the pan so the whites cook through while the yolks stay creamy.

Perfect Weekend Presentation

Serve your steak and potato breakfast hash directly from the cast iron skillet for the most impressive presentation. Provide serving spoons so everyone can scoop their own portions, making sure each person gets one of those perfectly cooked eggs. This pairs beautifully with buttered toast, fresh fruit, or a simple green salad if you want something lighter alongside. Coffee is obviously essential, but fresh orange juice or even a mimosa makes this feel like a special brunch experience.

Endless Variations

This steak and potato breakfast hash is incredibly adaptable to different tastes and whatever you have available. Try adding mushrooms, corn, or diced tomatoes with the other vegetables for different flavors and textures. You can use different cuts of beef or even substitute with leftover roast beef or pork. Sometimes I'll add a pinch of smoked paprika for extra depth, or throw in some fresh herbs like thyme or rosemary. For a spicier version, add diced jalapeños or increase the red pepper flakes.

Make-Ahead Tips

While this steak and potato breakfast hash is best served fresh, you can do some prep work ahead of time to make weekend mornings easier. The potatoes can be pre-boiled and stored in the refrigerator overnight, and you can even sear the steak the night before and cube it, then just reheat it gently when you add it to the hash. The vegetables can be chopped ahead too, so all you need to do in the morning is assemble everything in the skillet and add the eggs.

This steak and potato breakfast hash has become our signature weekend breakfast because it delivers restaurant-quality results with ingredients we usually have on hand, proving that you don't need to go out for brunch to have something memorable and delicious. It's the kind of recipe that makes weekend mornings feel special and brings everyone to the kitchen, drawn by the incredible aromas and the promise of something that's both comforting and sophisticated.

Frequently Asked Questions