Hearty One-Skillet Breakfast Delight

This hearty steak and potato breakfast hash has been my go-to weekend meal for impressing overnight guests and fueling busy mornings. The combination of crispy potatoes, tender steak bites, and runny eggs creates the ultimate one-skillet wonder that satisfies even the hungriest appetites.

I first created this recipe when my brother visited after a long hiking trip. He devoured two full servings and has requested it during every visit since. It's become our special tradition whenever family stays over.

Ingredients

• Yukon Gold potatoes provide the perfect balance of waxy and starchy texture ensuring crispy exteriors with creamy insides
• Steak New York ribeye or sirloin all work beautifully select cuts with good marbling for the best flavor
• Fresh eggs with bright orange yolks create the most visually stunning finish
• Onion and bell peppers add sweetness and color use a mixture of red and green peppers for visual appeal
• Garlic adds aromatic depth always opt for fresh over jarred for maximum flavor
• Paprika lends a subtle smoky note Spanish varieties offer the richest flavor profile
• Red pepper flakes provide a gentle heat adjust according to your spice preference

Step-by-Step Instructions

Parboil Potatoes

Start by boiling diced potatoes for just 5 minutes. This crucial step gives you a head start on cooking the potatoes through while ensuring they'll still get wonderfully crispy in the skillet. Drain them thoroughly to remove excess moisture that would prevent browning.

Sear the Steak

Let your steak come to room temperature which ensures even cooking. Season generously then sear in a hot cast iron skillet for 4 5 minutes per side. The caramelization that happens here creates deep flavor compounds that will infuse the entire dish. Look for a beautiful brown crust before flipping.

Rest and Cube

Allow the steak to rest undisturbed for a full 10 minutes. This resting period allows juices to redistribute throughout the meat rather than spilling out when cut. Then slice into bite sized pieces that will integrate perfectly with the potato mixture.

Create the Hash Base

Using the same skillet with all those flavorful steak drippings add your potatoes vegetables and seasonings. The medium heat allows everything to cook through while gradually developing a golden crust. Stir just enough to prevent burning but not so much that potatoes break down.

Reincorporate Steak

Add the cubed steak back to the skillet after the potatoes have developed a nice crust. This prevents the steak from overcooking while still allowing it to meld with all the flavors in the pan. Gently fold everything together to maintain the integrity of each component.

Create Egg Wells

Use the back of a spoon to create four distinct wells in the hash mixture. Crack eggs directly into these spaces which allows them to cook nestled within the hash. Covering the skillet creates a steamy environment that cooks the eggs from above while the pan heat cooks from below.

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This dish reminds me of Sunday mornings at my grandparents' farm where we'd gather ingredients fresh from their garden and chicken coop. My grandmother always insisted on letting the potatoes develop a proper crust before stirring which I've found is absolutely the key to perfect texture in this hash.

Make-Ahead Options

You can prep most components of this hash the night before for a quicker morning assembly. Parboil potatoes dice vegetables and even sear and cube the steak. Store everything separately in the refrigerator then bring to room temperature while your skillet heats up. Just save the egg cracking for the final cooking step to maintain that fresh runny yolk experience.

Vegetarian Adaptation

This hash works beautifully as a vegetarian dish by simply omitting the steak and doubling down on vegetables. Consider adding mushrooms for their meaty texture and umami flavor. Cremini or portobello varieties work particularly well when sautéed until golden before adding the potatoes. The earthiness complements the crispy potatoes and runny eggs perfectly creating a satisfying meatless alternative.

Seasonal Variations

Adapt this hash throughout the year with seasonal vegetables. Summer brings opportunities for fresh corn kernels and zucchini. Fall invites sweet potatoes and butternut squash into the mix. Winter calls for hearty additions like kale or Brussels sprouts. Spring welcomes asparagus tips and fresh peas. The foundation remains the same while seasonal produce keeps the recipe exciting year round.

Serving Suggestions

While this hash is a complete meal on its own I love offering a few accompaniments to round out the experience. A simple arugula salad with lemon vinaigrette provides a bright contrast to the rich hash. Warm tortillas allow guests to create impromptu breakfast tacos. For special occasions a pitcher of spicy Bloody Marys or fresh orange juice completes the perfect brunch spread.

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Recipe FAQs

→ What's the best cut of steak to use for breakfast hash?

Ribeye, New York strip, and sirloin work best for breakfast hash because they offer good marbling and tenderness. Ribeye provides the richest flavor, while sirloin is leaner but still tender. For budget options, consider flank or skirt steak cut against the grain. The key is not overcooking the steak during the initial sear, as it will cook further when added back to the hash.

→ Why parboil the potatoes first?

Parboiling potatoes for 5 minutes before frying gives you the best of both worlds: a fluffy interior and crispy exterior. This pre-cooking method significantly reduces the total cooking time in the skillet, prevents raw centers, and ensures even cooking. It also allows the potatoes to absorb more flavor from the seasonings and meat juices while maintaining their shape during the final cooking process.

→ Can I make this breakfast hash ahead of time?

Yes, you can prepare components ahead of time to streamline morning cooking. Parboil potatoes, chop vegetables, and even pre-cook the steak the night before, storing everything separately in the refrigerator. In the morning, simply heat your skillet, combine the ingredients, and add fresh eggs. For completely made-ahead hash, reheat in a skillet until hot and add freshly cooked eggs just before serving for best results.

→ What can I substitute for bell peppers?

Great substitutes include poblano peppers (milder heat with earthier flavor), jalapeños (if you enjoy spice), zucchini, mushrooms, spinach, or cherry tomatoes. Asparagus and broccoli also work well when chopped small enough. Each vegetable will contribute different flavors and textures, so consider how they'll complement the steak and potatoes. Just adjust cooking times accordingly as some vegetables cook faster than bell peppers.

→ How do I ensure my eggs have runny yolks?

For perfectly runny yolks, create deep wells in your hash and reduce heat to medium-low before adding eggs. Crack eggs directly into the wells, cover the skillet, and cook for exactly 3 minutes for runny yolks or 4-5 minutes for medium yolks. The steam from covering helps cook the whites while keeping yolks liquid. Alternatively, you can baste the egg whites with hot oil while leaving the yolks untouched for another approach to achieving runny centers.

→ What's the best way to reheat leftovers?

Reheat leftover hash in a skillet over medium heat with a tablespoon of oil for 5-7 minutes until hot throughout, stirring occasionally to prevent burning. This method restores some of the original crispness. For a quicker option, microwave in 30-second intervals until heated. Since reheating will further cook any leftover eggs, consider removing them before reheating and adding freshly cooked eggs to your warmed hash for the best texture.