Steak and Potato Breakfast Hash is a hearty, comforting, and flavor-packed dish that’s perfect for starting your day strong. Tender, juicy steak is paired with crispy golden potatoes, sautéed onions, and peppers, all brought together in one skillet. Finished with perfectly cooked eggs, this breakfast hash is satisfying, rustic, and ideal for weekend brunch or a protein-rich morning meal.
Ingredients
300 g (10 oz) steak (sirloin or ribeye), cut into bite-sized cubes
2 medium potatoes, peeled and diced
1 small onion, chopped
1 bell pepper, diced (any color)
2 tablespoons olive oil or butter
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon black pepper
Salt, to taste
½ teaspoon dried thyme or rosemary (optional)
2–4 eggs (optional, for topping)
Fresh parsley or chives, chopped (for garnish)
Instructions
Cook the Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden brown and tender. Remove from the skillet and set aside.
Cook the Steak
In the same skillet, add the remaining oil. Add the steak cubes, season with paprika, salt, and pepper, and cook for 3–4 minutes until nicely browned. Remove the steak and set aside.
Sauté the Vegetables
Add the onion and bell pepper to the skillet. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Combine Everything
Return the potatoes and steak to the skillet. Sprinkle with thyme or rosemary if using. Stir well and cook for 2–3 minutes so all flavors combine.
Add Eggs (Optional)
Make small wells in the hash and crack eggs into them. Cover the skillet and cook until the eggs are done to your liking.
Serve
Remove from heat, garnish with fresh parsley or chives, and serve hot.
Serving Suggestion
Serve your Steak and Potato Breakfast Hash straight from the skillet with toasted bread or a side of fresh avocado. Perfect for breakfast, brunch, or even a hearty dinner!