So you want to turn breakfast into the most epic meal of the day? Steak and Potato Breakfast Hash is a must-try dish! This isn’t your basic diner hash situation. We’re talking about perfectly crispy golden potatoes, tender chunks of seasoned steak, and all the breakfast fixings that make mornings worth getting up for. It’s like your favorite steakhouse decided to do brunch and brought their A-game. This hash is so hearty and satisfying, you’ll be thinking about it all day. Fair warning: once you make this, regular cereal will seem like a cruel joke. This is the kind of breakfast that makes you feel like you can conquer the world.

Why You’ll Be Obsessed

It’s basically a complete breakfast in one glorious skillet.

Crispy potatoes + tender steak + runny eggs = breakfast perfection.

Perfect for weekend mornings when you want to feel fancy.

Great way to use up leftover steak (if you’re lucky enough to have any).

One pan, minimal cleanup, maximum flavor.

Makes you look like a breakfast hero with surprisingly little effort.

The Good Stuff You’ll Need

For the Hash Base:

2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
1 lb sirloin or ribeye steak, cut into 1-inch cubes
4 strips bacon, chopped
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp butter
Salt and pepper to taste

For the Steak Seasoning:

1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)

For the Finishing Touch:

4-6 eggs (one per person)
1/2 cup sharp cheddar cheese, grated
2 green onions, sliced thin
2 tbsp fresh parsley, chopped
Hot sauce for serving
Sour cream or Greek yogurt (optional)

Let’s Make This Magic Happen

Step 1: Prep the Potatoes Wash and dice potatoes into 1/2-inch cubes. Pat them dry with paper towels (this is key for crispy potatoes). Season with salt and pepper.

Step 2: Season the Steak Cut steak into bite-sized cubes and toss with all the seasoning ingredients. Let it sit for 10 minutes to get friendly with the spices.

Step 3: Cook the Bacon Heat a large cast iron skillet or heavy-bottomed pan over medium heat. Cook bacon until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the fat in the pan.

Step 4: Crispy Potato Magic Add 2 tbsp olive oil to the bacon fat. Add potatoes in a single layer (don’t overcrowd). Cook for 4-5 minutes without stirring to get that golden crust. Flip and cook another 4-5 minutes until golden and tender. Season with salt and pepper. Remove potatoes and set aside.

Step 5: Sear the Steak Add remaining oil to the pan if needed. Add steak cubes and cook for 2-3 minutes per side until browned and cooked to your liking (medium-rare to medium works best for hash). Remove and set aside.

Step 6: Build the Flavor Base Add butter to the pan. Sauté onion for 3-4 minutes until softened. Add bell pepper and cook another 3-4 minutes. Add garlic and cook 1 minute until fragrant.

Step 7: Bring It All Together Return potatoes, steak, and bacon to the pan. Toss everything together and cook for 2-3 minutes to heat through and let the flavors meld. Make little wells in the hash and crack eggs into each well.

Step 8: Finish and Serve Cover and cook for 3-5 minutes until egg whites are set but yolks are still runny. Sprinkle with cheese and let it melt. Top with green onions and parsley. Serve immediately with hot sauce.

Serving Suggestions

Serve with buttered toast or English muffins for sopping up those runny yolks.

Add sliced avocado for extra richness.

A side of fresh fruit helps balance all that hearty goodness.

Coffee. Lots of coffee. This is breakfast, after all.

Switch It Up

Cheese Swap: Try pepper jack, goat cheese, or even blue cheese for different vibes.

Veggie Boost: Add mushrooms, spinach, or cherry tomatoes.

Spice It Up: Add diced jalapeños or a splash of your favorite hot sauce.

Leftover Magic: Use leftover roast beef or even grilled chicken.

Make It Lighter: Use turkey bacon and add more vegetables.

Weekend Warrior Tips

You can dice the potatoes the night before and store them in water.

Pre-season the steak and let it marinate overnight for even better flavor.

This feeds a crowd, so it’s perfect for weekend guests.

Questions People Actually Ask

Q: What’s the best steak to use? A: Sirloin or ribeye work great. You want something tender that cooks quickly. Avoid tough cuts like chuck.

Q: Can I use frozen hash browns? A: Fresh potatoes are way better, but if you must, thaw them completely and pat dry before cooking.

Q: How do I get crispy potatoes? A: Pat them dry, don’t overcrowd the pan, and resist the urge to move them around too much. Let them get golden!

Q: Can I make this ahead? A: You can prep all the ingredients, but hash is best served fresh and hot from the pan.

Q: What if I don’t eat eggs? A: Skip them! The hash is delicious on its own, or top with cheese and fresh herbs.

Q: Can I use sweet potatoes? A: Absolutely! They’ll add a nice sweetness and cook about the same way.

Steak and Potato Breakfast Hash

Author: Tyla
Total Time: 45 minutes
Yield: 4–6 servings 1x

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