How To Make Steak and Eggs Hash
Enjoy a hearty, filling breakfast with this steak and eggs hash! It’s cooked with mushrooms, tomatoes, and bell peppers, then spiced with a dash of oregano.
Serves:
Ingredients
- 2lbyukon gold potato,peeled, cut into ½-inch pieces
- cold water,for cooking potatoes
- 1½tbspkosher salt,divided
- 1top sirloin steak
- 1½tspfreshly ground black pepper,divided
- 2tbspunsalted butter,divided
- 1tbspcanola oil
- ½small yellow onion,thinly sliced
- 8ozcremini mushroom,steamed, quartered
- 1small red bell pepper,seeded, diced
- 1tspfresh oregano,chopped
- 1cupcherry tomato,halved
- 4large eggs
- 1tbspfresh parsley,minced
Instructions
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Add the potatoes to a large pot, then fill with enough cold water to cover by 1 inch.
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Season with 1½ teaspoons of salt, then bring to a boil over medium-high heat.
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Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further.
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Dry the potatoes with paper towels, then set aside.
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Place a rack in the lower third of the oven.
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Preheat the oven to 350 degrees F.
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Blot the steak dry with a paper towel, then season both sides with 1½ teaspoons of salt and 1 teaspoon of black pepper.
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Heat a 10-inch cast-iron skillet over high heat until smoking.
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Reduce the heat to medium-high, then add 1 tablespoon of butter and the canola oil to the pan.
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Melt the butter completely for about 1 minute.
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Add the seasoned steak, then cook, without disturbing, for 2 minutes on each side.
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Transfer the steak to a cutting board to rest for at least 5 minutes.
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Slice the steak into ¼-inch strips.
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Reduce the heat to medium, then melt the remaining tablespoon of butter in the same skillet.
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Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt.
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Cook, stirring occasionally for 8 to 10 minutes until the onions are slightly caramelized and the mushrooms have released their liquid.
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Add the potatoes to the skillet, then season with the remaining teaspoon of salt, ¼ teaspoon of black pepper, and oregano.
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Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side.
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Add the cherry tomatoes, stir to combine.
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Make 4 wells in the hash using the back of a spoon, then carefully crack an egg into each well.
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Scatter the sliced steak on top of the hash, then transfer to the oven.
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Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
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Remove the hash from the oven, then season with the remaining ¼ teaspoon of pepper.
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Garnish with the parsley, serve warm, and enjoy!
Nutrition
- Calories: 542.63kcal
- Fat: 26.61g
- Saturated Fat: 10.47g
- Trans Fat: 0.27g
- Monounsaturated Fat: 10.77g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 46.84g
- Fiber: 6.75g
- Sugar: 5.26g
- Protein: 30.08g
- Cholesterol: 267.56mg
- Sodium: 1167.76mg
- Calcium: 105.82mg
- Potassium: 1717.76mg
- Iron: 4.57mg
- Vitamin A: 180.43µg
- Vitamin C: 76.21mg
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