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Steak and Potato Breakfast Hash

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Parboil potatoes, sear seasoned steak and cube it, cook potatoes with peppers until crispy, add steak back, make wells for eggs and cook covered.

Tags: #beef #potatoes

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Clare Greco
Updated on Thu, 19 Jun 2025 11:45:38 GMT
Steak and Potato Breakfast Hash
Steak and Potato Breakfast Hash | recipesbyclare.com
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Steak and Potato Breakfast Hash combines seared steak, crisp Yukon Gold potatoes, peppers, onion, garlic, and four skillet eggs. Parboiling the potato cubes first shortens their skillet time, while resting the steak protects its juices before it returns to the hash.

The recipe serves exactly 4. Preparation takes 10 minutes, cooking takes 45 minutes, and the listed total is 55 minutes. Potatoes parboil for 5 minutes, steak sears for 4–5 minutes per side, and the eggs finish covered for 3–4 minutes.

Steak and Potato Breakfast Hash Ingredients

Yukon Gold potatoes, two steaks, four eggs, onion, red and green peppers, garlic, oil, salt, pepper, paprika, and red pepper flakes
Yukon Gold potatoes, two steaks, four eggs, onion, red and green peppers, garlic, oil, salt, pepper, paprika, and red pepper flakes | Recipes by Clare
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Prepare 1½ lb Yukon Gold potatoes cut into ½-inch cubes and 1½ lb steak. New York strip, ribeye, or sirloin all suit the original recipe. Use exactly 4 large eggs.

Add 1 medium onion in chunks, ½ cup each diced red and green bell pepper, and 2 minced garlic cloves. Season with 2 teaspoons salt and 1½ teaspoons black pepper, both divided, plus 1 teaspoon paprika and ½ teaspoon red pepper flakes. Use ¼ cup vegetable oil, divided.

If you enjoy this recipe, you may also like Air Fryer Breakfast Roll Ups.

How to Make Steak and Potato Breakfast Hash

Four stages showing potatoes parboiling, steak searing and resting, vegetables and steak cooking, and four eggs in finished hash
Four stages showing potatoes parboiling, steak searing and resting, vegetables and steak cooking, and four eggs in finished hash | Recipes by Clare
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  1. Boil the ½-inch potato cubes for 5 minutes and drain thoroughly.
  2. Let the steak stand 15 minutes, then season with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat 2 tablespoons oil in cast iron over medium-high and sear steak for 4–5 minutes per side.
  4. Rest steak 10 minutes, then cube it.
  5. Add remaining oil, potatoes, onion, peppers, garlic, paprika, red pepper flakes, and remaining salt and pepper. Cook 15 minutes.
  6. Stir in steak, make four wells, add one egg to each, cover, and cook 3–4 minutes.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Parboil Half-Inch Potato Cubes

Bring the Steak Toward Room Temperature

Sear for Four to Five Minutes per Side

Rest Ten Minutes Before Cubing

Start the Potato and Vegetable Hash

Cook the Hash for Fifteen Minutes

Return the Cubed Steak

Finished steak and potato breakfast hash with peppers and skillet eggs
Finished steak and potato breakfast hash with peppers and skillet eggs | recipesbyclare.com
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Make Four Wells and Add Four Eggs

Finish and Serve Four Portions

Coordinate the Skillet Stages

Conclusion

Parboil 1½ lb half-inch potato cubes for 5 minutes and drain. Season 1½ lb steak with 1 teaspoon salt and ½ teaspoon pepper; sear in 2 tablespoons oil for 4–5 minutes per side, rest 10 minutes, and cube. Cook potatoes, vegetables, garlic, remaining oil, and seasonings for 15 minutes. Return steak, make four wells, add four eggs, cover, and cook 3–4 minutes.

Frequently Asked Questions

→ Why are the potatoes parboiled?

A 5-minute parboil starts cooking their centers so they can become tender and crisp in the skillet.

→ How long should the steak rest?

Rest it for exactly 10 minutes after searing and before cutting into cubes.

→ How many eggs go into the hash?

Make four wells and crack exactly one egg into each.

→ How many servings does the recipe make?

It makes exactly four servings.

4.70 from 63 votes

Steak and Potato Breakfast Hash

Preparation Time:
10 Minutes
Cook Time:
45 Minutes
Total Cooking Time:
55 Minutes
Number of Servings:
4
Steak and Potato Breakfast Hash
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Hearty one-skillet breakfast with seared steak, crispy potatoes, peppers, and fried eggs. Perfect for weekend mornings.

Ingredients You'll Need

  • Main Ingredients

  • Vegetables

  • Seasonings & Oil

How to Make It

1.

1. Prep the Potatoes: Bring a pot of water to a boil and add the diced potatoes. Cook for 5 minutes to get them started, then drain well in a strainer. This helps them get crispy later without taking forever to cook through.

2.

2. Season and Sear the Steak: Let the steaks come to room temperature for about 15 minutes, then season both sides generously with 1 teaspoon of salt and ½ teaspoon of pepper. Heat a large cast iron skillet over medium-high heat and add 2 tablespoons of oil. Sear the steaks for 4-5 minutes per side until beautifully browned.

3.

3. Rest and Cube the Steak: Remove the steaks to a cutting board and let them rest for 10 minutes - this keeps all those juices locked in. Then cut into bite-sized cubes.

4.

4. Start the Hash: Add the remaining oil to the same skillet and turn the heat down to medium. Toss in the parboiled potatoes, onion chunks, and diced bell peppers. Sprinkle with the minced garlic, paprika, red pepper flakes, and the remaining salt and pepper.

5.

5. Cook Until Golden: Cook the potato mixture for about 15 minutes, stirring occasionally to prevent burning, until the potatoes are golden brown and crispy on the outside. Add the cubed steak back in and give everything a good stir.

6.

6. Add the Eggs: Reduce the heat to medium-low and use a spoon to make 4 wells in the hash. Crack an egg into each well, then cover the skillet with a lid and cook for 3-4 minutes until the eggs are cooked to your liking.

7.

7. Finish and Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley or chopped green onions, then serve straight from the skillet while everything is hot and crispy!

Extra Information

  1. This hearty one-skillet breakfast has everything you need for a satisfying morning meal - protein, vegetables, and crispy potatoes.
  2. Parboiling the potatoes first helps them get perfectly crispy on the outside while staying fluffy inside.
  3. A cast iron skillet works best for getting those beautiful crispy edges on the potatoes and steak.
  4. You can use frozen diced potatoes if you prefer - just skip the parboiling step and cook a bit longer.
  5. If you don't like fried eggs, scramble them separately and add on top of the hash instead.

Essential Tools

  • Large cast iron skillet with lid
  • Medium pot for boiling
  • Strainer
  • Sharp knife and cutting board

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Check seasonings for potential allergens

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 486
  • Total Fat: 43 g
  • Total Carbohydrate: 33 g
  • Protein: 44 g