Steak and Potato Breakfast Hash (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1½ lbs Yukon Gold potatoes, diced into ½-inch cubes
02 - 1½ lbs steak (New York, ribeye, or sirloin)
03 - 4 large eggs

→ Vegetables

04 - 1 medium onion, cut into chunks
05 - ½ cup red bell pepper, diced
06 - ½ cup green bell pepper, diced
07 - 2 garlic cloves, minced

→ Seasonings & Oil

08 - 2 tsp salt, divided
09 - 1½ tsp black pepper, divided
10 - ¼ cup vegetable oil, divided
11 - 1 tsp paprika
12 - ½ tsp red pepper flakes

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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!

# Notes:

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

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