If you have leftover steak and potatoes, you can make our steak and eggs hash for breakfast! Even if you don't have leftovers, it's well worth the effort to make fresh. It's the perfect dish for a brunch gathering, a hearty weekend breakfast idea, you can even make it ahead and take it to work for lunch or even serve it for dinner.
Reasons to Love This Recipe
- It's easy. You literally add everything to a non-reactive saucepan and cook on the stovetop for a few minutes.
- It's simple in that it uses only 3 ingredients.
- It's quick. Fifteen minutes max is all you need to make this delicious, fruity compote.
- It's versatile. As mentioned above, this compote will take you from breakfast to dessert.
- It can be made ahead. You can easily make this ahead and store it as instructed below.
- It makes enough to share with a hungry crowd. This recipe makes two cups, easily enough to please a crowd. It's great for Mother's Day, holidays, and and other special occasions like Valentine's Day.
- Russet potatoes peeled and chopped (2 small). These are also known as baking potatoes. You can substitute Yukon Gold or red potatoes. Because red potatoes are typically small, you can probably get away with cutting them into quarters.
- Extra virgin olive oil (¼ cup). Be sure to use good quality extra virgin olive oil.
- Ribeye or New York strip steak (1 lb). We are partial to ribeye for its quality and tenderness. It can be a little pricey though. New York strip steak is a good less expensive alternative.
- Kosher salt to season the steak. Be sure to use kosher salt to season the steak prior to cooking it. Table salt will not do here. Spread the kosher salt liberally over the surface of the meat. The salt will draw the internal moisture out and dissolve the salt creating a brine on the surface that will help give the meat a good sear when you add it to the skillet. It's a good idea to keep kosher salt on hand. You can also use it to clean your cast iron skillets.
- Medium yellow onion (½), chopped. Either yellow or white will work.
- Sliced white mushrooms (2 cups). Adds nice flavor and texture. You can buy them pre-sliced to save time and effort.
- Large red bell pepper (1), chopped. For flavor, texture and color.
- Smoked paprika (1½ teaspoon). Adds a nice smokey flavor that complements well with the meat.
- Large eggs (4). Adds protein and nutrients for a hearty meal.
- Salt and pepper to taste. Adds flavor.
Drain the water then set the potatoes aside to allow them to cool.
If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
Step 2. Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
Serve with hot sauce or steak sauce for an extra layer of flavor.
💭 Tips and Suggestions
Our beef hash and eggs is a great way to use leftover potatoes and steak. However, if you want to make it fresh for brunch or as a hearty weekend breakfast, you can save time by peeling, chopping and cooking the potatoes the day before. Store the cooked potatoes in an airtight container in the refrigerator.
Be sure to oil and use kosher salt to liberally season the raw steak at least a half hour before cooking. Doing this will draw the moisture to the surface of the steak which will dissolve the salt and create a brine that tenderizes the steak and allows for crusty flavorful browning (source).
Follow up with our Gluten-Free Coconut Breakfast Cookies for a delicious post-meal sweet treat!
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Adapted from Delish.com.
Steak and Eggs Hash
- 2 small russet potatoes peeled and chopped
- ¼ cup extra virgin olive oil
- 1 lb ribeye or New York strip steak
- kosher salt to season the steak
- ½ medium yellow onion chopped
- 2 cups sliced white mushrooms
- 1 large red bell pepper chopped
- 1½ teaspoon smoked paprika
- 4 large eggs
- salt and pepper to taste
- Add the potatoes to a medium saucepan and cover with water. Bring the water to a boil and simmer until the potatoes are tender, 10-15 minutes.Drain the water and set aside to allow to cool.If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
- Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
- Add onion, bell pepper and sliced mushrooms to skillet and cook until tender, about 5-6 minutes. Add potatoes and paprika and season with salt and pepper. Cook until potatoes begin to brown, about 5 minutes.Chop steak into 1" cubes and add to skillet. Stir and cook for a couple of minutes longer.
- Using the back of a tablespoon, make 4 wells in the hash mixture. Crack an egg into each well and season each egg with salt and pepper. Cover skillet with a lid and cook until eggs are set to your liking. About 4 minutes for a runny yolk and 6-7 minutes for a set yolk.Serve with steak sauce or hot sauce for an extra layer of flavor.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
📚 References and Further Reading
- "3 Ways to Brine and Season a Steak" by MasterClass.