Go Back
+ servings
Close up of steak and eggs hash in a cast iron skillet

Steak and Eggs Hash

Heavenly Home Cooking
Our healthy steak and eggs hash is the perfect hearty meal for breakfast or brunch. It's a great way to use leftovers or make it fresh for a great weekend breakfast entree!
5 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 411 kcal

Ingredients
 
 

  • 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
  • teaspoon smoked paprika
  • 4 large eggs
  • salt and pepper to taste

Instructions
 

  • 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.

Notes

Our steak and eggs hash 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.

Nutrition Facts

Calories: 411kcal (21%)Carbohydrates: 23g (8%)Protein: 33g (66%)Fat: 21g (32%)Saturated Fat: 9g (56%)Cholesterol: 255mg (85%)Sodium: 140mg (6%)Potassium: 1024mg (29%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 1940IU (39%)Vitamin C: 60mg (73%)Calcium: 56mg (6%)Iron: 4mg (22%)

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.

Total Servings 4 servings
Keyword healthy, savory
Tried this recipe?Let us know how it was!