Steak Potato and Egg Hash

This hearty Steak and Potato Breakfast Hash transforms the classic steak and eggs into a flavorful, one-pan meal. Featuring tender sirloin steak, crispy Yukon gold potatoes, sautéed onions, and red bell peppers, it's topped with eggs and drizzled with a zesty herb sauce. Perfect for brunch or a satisfying breakfast, this dish offers a balanced combination of protein, healthy fats, and vegetables. Whether you're using leftover steak or preparing it fresh, this recipe is both delicious and customizable to suit your taste.

Ingredients

For the Herb 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, for cooking

For the Hash:

• 1 lb Yukon gold potatoes, diced small

• 1 red bell 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
  
  

Directions

1. Prepare the Herb Sauce: In a jar with a lid or a bowl, combine the avocado oil, chopped parsley, minced garlic, red wine vinegar, salt, and black pepper. Shake or whisk until well combined. Set aside.

2. Cook the Steak: 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 hot, add the steak and cook for 4-5 minutes until a brown crispy crust forms. Flip the steak and cook for another 4-5 minutes, or until the internal temperature reaches 130-135°F for medium-rare. Transfer the steak to a cutting board and let it rest.

3. Prepare the Hash: In the same skillet, add the diced potatoes and cook over medium heat until golden and crispy, about 10 minutes. Add the diced red bell pepper and yellow onion, and cook until softened, about 5 minutes. Season with smoked paprika, garlic powder, salt, and black pepper.

4. Assemble the Hash: While the vegetables are cooking, slice the rested steak into bite-sized pieces. Add the steak pieces to the skillet with the vegetables and toss to combine.

5. Cook the Eggs: Create small wells in the hash mixture and crack an egg into each well. Cover the skillet and cook until the eggs reach your desired level of doneness.

6. Serve: Drizzle the prepared herb sauce over the hash and eggs. Serve immediately and enjoy!

Nutritional Information (per serving)

• Calories: Approximately 560 kcal

• Protein: 35g

• Carbohydrates: 30g

• Fat: 35g

• Saturated Fat: 8g

• Cholesterol: 200mg

• Sodium: 600mg

• Potassium: 1,200mg

• Fiber: 4g

• Sugar: 4g

• Vitamin A: 400 IU

• Vitamin C: 50mg

• Calcium: 60mg

• Iron: 4mg