Steak And Eggs Hash My Version Recipes

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STEAK AND EGGS HASH RECIPE BY TASTY



Steak And Eggs Hash Recipe by Tasty image

Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Provided by Chris Rosa

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)
cold water, for cooking potatoes
1 ½ tablespoons kosher salt, divided
1 top sirloin steak
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
1 tablespoon canola oil
½ small yellow onion, thinly sliced
8 oz cremini mushroom, steemed and quartered
1 small red bell pepper, seeded and diced
1 teaspoon fresh oregano, chopped
1 cup cherry tomato, halved
4 large eggs
1 tablespoon fresh parsley, minced

Steps:

  • Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
  • Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
  • Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
  • Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
  • Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
  • Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
  • Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
  • Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

STEAK & EGGS HASH



Steak & Eggs Hash image

Steak & eggs hash wins brunch.

Categories     steak     eggs     brunch recipes     steak and eggs     hash

Time 35m

Yield 4

Number Of Ingredients 9

2 russet potatoes, chopped in 1" pieces
1 tbsp. vegetable oil
1 lb. New York Strip Steak
kosher salt
Freshly ground black pepper
1 tsp. smoked paprika
1 onion, chopped
2 bell peppers, chopped
4 eggs

Steps:

  • Add potatoes to a medium saucepan and cover with water. Bring to boil and simmer until just tender, about 10-15 minutes.
  • Heat oil in a large skillet over medium-high heat. Season steak all over with salt and pepper. Add to the skillet and cook until reach desired doneness, about 4-6 minutes per side for medium-rare. Remove steak from the skillet to let it rest.
  • Meanwhile, add onion and bell peppers to the skillet and cook over medium heat until beginning to soften, about 5 minutes. Add potatoes and paprika, then season with salt and pepper to taste. Cook until the potatoes become even more tender and start to crisp up. Chop steak into 1" cubes and stir the meat into the potatoes.
  • Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Cover the skillet with a lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

STEAK AND EGG HASH



Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

  • Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  • Add the potatoes to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until tender, (8 to 12 minutes).
  • Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  • Cut steak into pieces and return to skillet, reduce the heat to low.
  • Make 4 shallow wells in the potato mixture and crack an egg into each one.
  • Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  • Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g

STEAK AND EGGS HASH



Steak and Eggs Hash image

Our healthy steak and eggs hash is the perfect hearty meal for breakfast or brunch. It's a great way to use leftovers or make it fresh for a great weekend breakfast entree!

Provided by Heavenly Home Cooking

Categories     Breakfast     Brunch

Time 1h

Number Of Ingredients 10

2 small russet potatoes (peeled and chopped)
1/4 cup extra virgin olive oil
1 lb ribeye or New York strip steak
kosher salt (to season the steak)
½ medium yellow onion (chopped)
2 cups sliced white mushrooms
1 large red bell pepper (chopped)
1½ teaspoon smoked paprika
4 large eggs
salt and pepper (to taste)

Steps:

  • Add the potatoes to a medium saucepan and cover with water. Bring the water to a boil and simmer until the potatoes are tender, 10-15 minutes.Drain the water and set aside to allow to cool.If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
  • Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
  • Add onion, bell pepper and sliced mushrooms to skillet and cook until tender, about 5-6 minutes. Add potatoes and paprika and season with salt and pepper. Cook until potatoes begin to brown, about 5 minutes.Chop steak into 1" cubes and add to skillet. Stir and cook for a couple of minutes longer.
  • Using the back of a tablespoon, make 4 wells in the hash mixture. Crack an egg into each well and season each egg with salt and pepper. Cover skillet with a lid and cook until eggs are set to your liking. About 4 minutes for a runny yolk and 6-7 minutes for a set yolk.Serve with steak sauce or hot sauce for an extra layer of flavor.

Nutrition Facts : Calories 411 kcal, Carbohydrate 23 g, Protein 33 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 255 mg, Sodium 140 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

STEAK AND EGG HASH



Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories     Breakfast Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

  • Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  • Add the potatoes to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until tender, (8 to 12 minutes).
  • Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  • Cut steak into pieces and return to skillet, reduce the heat to low.
  • Make 4 shallow wells in the potato mixture and crack an egg into each one.
  • Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  • Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g

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