This post may contain affiliate links. Read our disclosure policy.
This Steak and Potato Breakfast Hash is a delicious and healthy dish to add to your brunch menu. Steak and eggs are a classic combo, but we’re adding potatoes and a fresh her sauce for a hearty, whole30, breakfast everyone will love.
Steak for breakfast? Absolutely! It’s believed the US army brought this dish to America after WWII when they saw the Australian troops enjoying this meal. It’s also the official NASA astronaut breakfast before they launch. Probably because it’s full of protein and healthy fats to keep you full all morning!
We took this classic dish and turned it into a hash with crispy potatoes, onions and a fresh sauce to top. Add this to your menu if you’re hosting a special brunch, like Mother’s Day or Easter!
Ingredient Notes and Substitutions
- Sirloin steak: you’ll need about 1lb of this, but if your butcher or grocery store has a steak a little larger that’s ok!
- Yukon gold potatoes: we used small gold potatoes because I find they crisp the best in the pan. You can use baby red potatoes or even russet potatoes if you have those on hand.
- Red bell pepper: we’re always look for ways to add veggies to meals, especially breakfast. Use any color bell pepper you want, I just like the look of red! Then take a look at our guide on how to cut peppers. Other vegetables you could add are mushrooms or kale.
- Onion: every great hash starts with griddled onions! A yellow sweet onion is best.
- Spices: smoked paprika, garlic powder, salt and pepper
- Eggs: Cracking an egg on top of the steak and potatoes is so good! It creates a runny sauce to coat the hash.
What kind of steak is best?
Our favorite cut of steak for steak and potato breakfast hash is a sirloin steak. It’s cut from the sides of the backbone, a muscle that doesn’t work particularly hard, so they’re more tender. If you can, purchase a top sirloin because it’s even more tender. The label should say “top sirloin,” while the bottom sirloin will just be labeled “sirloin” or “sirloin steak.”
Other tender cuts from the same area include ribeye, porterhouse and filet. Sirloin won’t have as much marbling (fat) as a ribeye, but still provides a ton of flavor. Ribeye , like we use in steak pasta, would be my second steak of choice!
Did you know? In Ohio, more than 17,000 families own and operate beef farms. Although many believe that industrial farming has taken the place of family farms and
ranches, 97% of beef farms are family-owned and operated.
How to Make Steak and Potato Breakfast Hash (step by step)
- Make the sauce: Add all of the sauce ingredients in a jar with a lid or a bowl then shake or whisk until combined.
- Sear the steak: Heat avocado oil or coconut oil in a cast iron skillet or large skillet with a heavy bottom over medium-high heat. Once it’s hot, add the steak to the pan and cook for 4-5 minutes. A brown crispy crust should start to develop on the outside of the steak. Flip the steak over and cook for another 4-5 minutes then transfer the steak to a cutting board when it’s done to rest.
- Cook the veggies: Add the onions, peppers and potatoes to the pan then sprinkle them with smoked paprika, salt and pepper and stir until combined. Cook and stir until the peppers and onions are soft and the potatoes are crispy and fork-tender, 8-10 minutes.
- Stir in the steak: Turn the heat down to medium-low and cube the steak into bite-sized pieces. Add the steak to the hash and stir well to combine.
- Add the eggs: Crack the eggs carefully on top of the hash then cover the skillet with a lid until the egg whites are set and the yolk is runny. Cook them longer if you prefer over hard.
Prefer to Watch Instead of Read?
Expert Tips
- Use an instant read thermometer to cook the steak until the internal temperature reaches 130-135°F. This allows for 10-15 degrees of carry over cooking while it rests to reach medium rare (145°F). It’s better for the steak to be underdone as it will continue to cook for a few minutes later with the eggs. Check out our detailed post about determining beef doneness.
- Use avocado oil or another fat with a high smoke point to sear the steak. This will prevent excess smoke in your kitchen and make it easier to sear at a high eat.
- Create little wells in the steak and potatoes to crack the eggs in so they stay put.
- Dice the potatoes small enough that the outsides get golden and crispy and the insides are tender. If they’re too large, the outsides will crisp and char before the insides are done.
FAQs
steak is full of fat and flavor and when you sear it right the crispy crust adds even more. That juicy steak is a great compliment to the mild flavor of the egg and steak is even better with a runny egg on top.
Try a well-marbled and tender cut of steak is best in the morning. Also consider a thin cut of steak because it cooks quickly.
Steak is a healthy ingredient, especially for breakfast or brunch! Each
serving of beef offers 10 essential nutrients including protein, zinc, iron and B vitamins. One serving of steak provides 25g of protein for under 200 calories. Research shows that enjoying protein-rich foods can help curb cravings, maintain
muscle during weight loss, and maintain healthy levels of blood sugars and cholesterol.
How to Store and Reheat Leftover Hash
While the eggs are best served fresh, you can store any leftover steak and potato hash in an airtight container in the fridge for up to 3 days. Frozen steak and potatoes will last up to 3 months.
Reheat in a covered skillet over medium-low heat and top with another fried egg, if desired.
This post is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them that believe in me and my recipes so I can keep sharing free ones with you!
More Brunch Recipes
- Banana oatmeal pancakes
- Breakfast quesadilla
- Sheet pan sweet potato breakfast hash
- Sweet potato toast 4 ways
- Healthy breakfast casserole
Steak and Potato Breakfast Hash
Save this Recipe!
Ingredients
For the sauce
- 1/4 cup avocado oil or olive oil
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the steak
- 1 lb top sirloin steak*
- salt and pepper to taste
- Avocado oil or coconut oil to cook*
For the hash:
- 1 lb gold potatoes diced small
- 1 red pepper diced small
- 1/2 medium yellow onion diced small
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 eggs
Instructions
- Add all of the sauce ingredients in a jar with a lid or a bowl then shake or whisk until combined. Set aside.
- Pat the steak dry and season both sides with salt and pepper. Heat avocado oil or coconut oil in a cast iron skillet or large skillet with a heavy bottom over medium-high heat. Once it’s hot, add the steak to the pan and cook for 4-5 minutes. A brown crispy crust should start to develop on the outside of the steak. Flip the steak over and cook for another 4-5 minutes, or until the internal temperature reaches 130-135°F. This allows for 10-15 degrees of carry over cooking while it rests to reach medium rare (145°F). It’s better for the steak to be underdone as it will continue to cook for a few minutes later with the eggs. Transfer the steak to a cutting board when it’s done to rest.
- If the brown bits on the bottom of the pan are too dark and charred, wipe it down quickly with a paper towel then add another tablespoon of oil to the pan over medium-high heat. Stir in the onions, peppers and potatoes the sprinkle the smoked paprika, salt and pepper and stir until combined. Cook, stirring occasionally, until the peppers and onions are soft and the potatoes are crispy and fork-tender, 8-10 minutes.
- Turn the heat down to medium-low and cube the steak into bite-sized pieces. Add the steak to the hash and stir well to combine.
- Crack the eggs carefully on top of the hash then cover the skillet with a lid until the egg whites are set and the yolk is run, 4-6 minutes. Cook them longer if you prefer over hard.
- Drizzle the prepared sauce over the hash or allow guests to pour their own sauce on top each serving separately.
Notes
Video
Equipment
- Large skillet (like cast iron)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
