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Crispy Cast Iron Breakfast Hash with Steak and Fried Eggs

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A hearty and satisfying breakfast hash featuring crispy potatoes, seared steak, and runny fried eggs, cooked in a cast iron skillet for perfect texture and flavor.

Ingredients

Scale
  • 8 ounces sirloin or ribeye steak
  • 2 medium russet potatoes (about 400 grams), peeled and diced into ½-inch cubes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red or green bell pepper, diced (optional)
  • 2 large eggs
  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme or rosemary (optional)

Instructions

  1. Prep the Ingredients (10 minutes): Peel and dice the potatoes into ½-inch cubes. Chop the onion, bell pepper, and mince the garlic. Pat the steak dry with paper towels, then season generously with salt, pepper, and smoked paprika on both sides.
  2. Cook the Potatoes (15 minutes): Heat 1 tablespoon of oil in a cast iron skillet over medium heat. Add diced potatoes in a single layer and cook undisturbed for about 5 minutes to begin crisping. Stir and spread out again. Add chopped onion and bell pepper. Season with salt, pepper, and dried thyme. Continue cooking, stirring occasionally, until potatoes are golden and tender but still crisp on edges (about 10 more minutes). Add minced garlic in the last 2 minutes.
  3. Sear the Steak (6-8 minutes): Heat remaining 1 tablespoon of oil in a separate pan or the same cast iron skillet wiped clean. Once hot, add steak and sear for 3-4 minutes per side for medium-rare. Remove steak to a plate and let rest for 5 minutes before slicing into bite-sized pieces.
  4. Combine Steak with Hash (2 minutes): Add sliced steak into the skillet with potatoes and veggies. Gently toss to combine and warm through over low heat. Adjust seasoning if needed.
  5. Fry the Eggs (5 minutes): In the same skillet, wipe out any burnt bits and add a little butter or oil. Crack eggs and fry sunny side up or to your liking, keeping yolks runny.
  6. Plate and Serve: Spoon steak and potato hash onto plates and top each serving with a fried egg. Sprinkle with freshly ground black pepper and flaky sea salt. Optionally garnish with chopped fresh parsley or chives.

Notes

If potatoes brown too fast before tender, lower heat and cover skillet briefly to steam, then uncover to crisp. Rest steak after searing to keep it juicy. Avoid overcrowding pan for crispier potatoes. Fry eggs last for best texture. Leftover steak can be used to save time.

Nutrition

Keywords: breakfast hash, cast iron skillet, steak and eggs, crispy potatoes, easy breakfast, brunch recipe, hearty breakfast

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