Easy Steak and Potato Breakfast Hash
This Easy Steak and Potato Breakfast Hash is a one-skillet morning hero: seared leftover steak (or quick pan-seared strips), crisped golden potatoes, caramelized onions, and a hit of fresh herbs and hot sauce to wake everything up. It hits savory and comforting notes without feeling heavy, and the mix-and-match nature means you can riff with what’s in your fridge.
My husband declared this our new weekend signature after I first tried it with some trimmed steak from a Sunday roast. The kids somehow loved the crispy potato bits so much they argued over who got the crunchy end pieces, and now it’s our go-to for lazy Saturday mornings and mornings when we want something more substantial than cereal but less fussy than a full brunch spread.
Why You’ll Love This Easy Steak and Potato Breakfast Hash
– It’s ridiculously flexible — works with leftover steak, deli roast, or quickly seared skirt or flank steak.
– The contrast of silky steak and crispy potatoes is deeply satisfying, especially when topped with runny eggs.
– One-pan clean-up but big, layered flavors thanks to caramelized onions and a splash of something acidic (lemon or vinegar).
– Built-in crowd-pleaser: adults and kids alike find something to love, and it scales easily for guests.
Behind the Recipe
This hash started as a way to rescue good steak and make it feel new, and over time I learned a few practical truths: uniform potato pieces crisp more evenly, and a hot, roomy pan is the difference between golden bits and soggy taters. Don’t be shy about seasoning in layers — salt the potatoes early, and taste at the end so you can correct. A brief rest for newly seared steak keeps it from leaking juices into the hash and turning everything floppy. Finally, small acidic finishes (a squeeze of lemon or a few drops of vinegar) brighten the whole skillet and cut through the richness.
Shopping Tips
– Protein: Choose a flavorful cut like flank, skirt, or sirloin for quick searing, or use leftover roast — trimmed of excess fat and sliced against the grain.
– Vegetables: Use waxy or all-purpose potatoes (Yukon Golds are my favorite) for a creamy interior and crisp exterior; avoid very high-starch russets if you want quicker browning.
– Eggs: If topping with eggs, pick the freshest you can find — they’ll set up nicely and taste best runny.
– Fats & Oils: Use a high-smoke-point oil (canola, avocado) for initial searing and finish with a small pat of butter or a drizzle of olive oil for flavor.
– Spices: Keep a few robust staples on hand — smoked paprika, black pepper, and a pinch of cumin or chili flakes add depth without fuss.
Prep Ahead Ideas
– Dice and par-cook potatoes the night before: store them in an airtight container in the fridge to save 10–15 minutes when you’re ready to assemble.
– Slice steak or chop onions ahead and keep them separately; tightly wrap the steak to prevent flavor transfer.
– Mix any finishing sauce or herb vinaigrette in advance; refrigerate in a small jar and shake before serving to refresh flavors.
Time-Saving Tricks
– Use a heavy skillet (cast iron or stainless) and work in a single hot batch rather than crowding the pan; if needed, crisp potatoes in two batches and combine later.
– Frozen diced potatoes are a shortcut that still gets you browning — thaw and pat dry to prevent steam.
– Pre-chop aromatics and store in small containers so you can go from pan to table without hunting for a cutting board.
Common Mistakes
– Overcrowding the pan: I did this once and ended up steaming the potatoes; fix it by frying in batches and combining at the end.
– Under-seasoning: taste and adjust at the end — steak pieces dilute seasoning when mixed with potatoes.
– Using damp potatoes: always dry them well after rinsing or thawing; wet potatoes won’t crisp properly.
– Overcooking the steak: slice against the grain and add toward the end so it stays tender.
What to Serve It With
Tips & Mistakes
Serve with sunny-side-up or soft-poached eggs, a handful of peppery arugula or a quick chopped tomato salad, and hot sauce or chimichurri for brightness. If you find the hash a touch greasy, a squeeze of lemon or a sprinkle of chopped parsley lifts it immediately.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture, re-crisp in a skillet over medium heat rather than microwaving; add a few drops of water and cover briefly if you want to steam the egg when reheating.
Variations and Substitutions
Swap steak for shredded rotisserie chicken, diced ham, or sautéed mushrooms for a vegetarian turn. Yukon Golds give creamier centers, while russets crisp more aggressively — adjust cook time accordingly. If you love heat, fold in chopped jalapeño or a pinch of cayenne; for herb-forward flavor, stir in chopped parsley, chives, or cilantro just before serving.
Frequently Asked Questions
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Easy Steak and Potato Breakfast Hash
Ingredients
Main Ingredients
- 1.5 lb flank steak Trimmed and cut into small cubes
- 1 lb potatoes Diced into small cubes
- 0.5 cup onion Chopped
- 0.5 cup bell pepper Chopped, any color
- 2 tbsp oil For cooking
- 4 large eggs Optional, for frying
- 1 tsp salt To taste
- 0.5 tsp black pepper To taste
Instructions
Preparation Steps
- Start by heating the oil in a large skillet over medium-high heat. Add the diced potatoes and cook until they become golden brown and tender, which should take about 15 minutes.
- Once the potatoes are cooked, push them to the side of the skillet and add the onion and bell pepper. Sauté until softened, then mix everything together.
- Add the steak cubes to the skillet and season them with salt and pepper. Cook for another 10-12 minutes until the steak is browned and cooked to your desired doneness.
- If you want to add eggs, push the hash to one side of the skillet and crack in the eggs. Cook them sunny-side-up or scrambled, as you prefer.
- Serve the warm breakfast hash on plates, making sure to scoop up the steak, potatoes, and eggs together for a delicious bite!