Steak Hash with Crispy Potatoes and Runny Eggs Recipe
This delicious steak hash recipe combines tender top sirloin steak, crispy potatoes, and sautéed peppers and onions, all topped with perfectly cooked eggs and a tangy red wine vinegar sauce. Ready in just 30 minutes, this hearty meal is perfect for breakfast, brunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
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
Steak and Hash
- 1 lb top sirloin steak
- Salt and pepper to taste
- Avocado oil or coconut oil to cook (about 2 tablespoons)
- 1 lb gold potatoes, diced small
- 1 red 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
Instructions
- Prepare the sauce: In a jar with a lid or a bowl, combine avocado or olive oil, chopped parsley, minced garlic, red wine vinegar, salt, and black pepper. Shake or whisk until well combined. Set aside to let the flavors meld.
- Cook the steak: Pat the top sirloin steak dry and season both sides with salt and pepper. Heat avocado or coconut oil in a cast iron skillet or heavy-bottomed large skillet over medium-high heat. Once the oil is hot, add the steak. Cook for 4-5 minutes until a brown, crispy crust forms. Flip and cook another 4-5 minutes until the internal temperature reaches 130-135°F for medium-rare. Remove steak to a cutting board to rest.
- Sauté vegetables and potatoes: If the browned bits on the pan bottom are too dark, wipe the skillet with a paper towel. Add another tablespoon of oil and heat over medium-high. Add diced onions, red peppers, and potatoes. Sprinkle smoked paprika, garlic powder, kosher salt, and black pepper. Stir to combine and cook, stirring occasionally, until the potatoes are crispy and fork-tender and the vegetables are soft, about 8-10 minutes.
- Add steak to hash: Reduce heat to medium-low. Cube the rested steak into bite-sized pieces and stir into the hash until evenly combined.
- Cook the eggs: Carefully crack eggs atop the hash. Cover the skillet with a lid and cook for 4-6 minutes until egg whites are set and yolks remain runny. Cook longer if preferred over-hard.
- Serve with sauce: Drizzle the prepared parsley and garlic sauce over the hash or allow guests to add their own servings.
Notes
- For best texture, use a cast iron skillet or heavy-bottomed pan to develop a nice crust and even cooking.
- Medium-rare steak is preferred as it continues to cook slightly when combined with the hash and eggs.
- Customize the spice level by adding chili flakes or hot sauce to the dipping sauce.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet.
