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Crispy Steak and Eggs Breakfast Skillet with Hash Browns

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A hearty and simple breakfast skillet featuring perfectly seared steak, crispy hash browns, and eggs cooked just right, all made in one pan for a quick and satisfying meal.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, about 1-inch thick, trimmed of excess fat
  • 4 large eggs
  • 2 medium russet potatoes, peeled and shredded (about 2 cups)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • A handful of chopped parsley or chives for garnish

Instructions

  1. Peel and shred 2 medium russet potatoes using a box grater (about 2 cups shredded). Wrap them in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess moisture. Set aside.
  2. Finely chop 1 small yellow onion and mince 2 garlic cloves.
  3. Pat the 8 oz ribeye dry with paper towels. Season generously with salt, pepper, and smoked paprika if using. Let sit at room temperature for 10 minutes.
  4. Heat 1 tablespoon olive oil in a 10-12 inch cast iron skillet over medium-high heat until shimmering. Add steak and sear for about 3-4 minutes per side for medium-rare (internal temp ~130°F). Remove steak and tent with foil to rest.
  5. Reduce heat to medium and add 1 tablespoon olive oil plus 2 tablespoons butter to the skillet. Once melted, add diced onion and garlic, sauté for 2 minutes until fragrant and translucent.
  6. Spread shredded potatoes evenly in the skillet, pressing gently with a spatula. Cook undisturbed for 5-7 minutes until golden and crispy on the bottom. Flip carefully in sections and cook another 5 minutes until the other side crisps.
  7. Push hash browns to the side of the skillet and crack 4 eggs into the open space. Reduce heat to low, cover, and cook for 3-5 minutes until whites set but yolks are still runny. Alternatively, cook eggs separately if preferred.
  8. Slice rested steak against the grain into thin strips while eggs cook.
  9. Nestle steak slices into the skillet with eggs and hash browns. Sprinkle with fresh chopped parsley or chives. Serve immediately.

Notes

Dry shredded potatoes thoroughly to ensure crispy hash browns. Avoid overcrowding the pan when cooking hash browns to prevent steaming. Let steak rest 5-10 minutes after cooking to lock in juices. Cover skillet when cooking eggs to trap steam and cook evenly. Use tongs to flip steak carefully and avoid flipping more than once.

Nutrition

Keywords: steak and eggs, breakfast skillet, hash browns, easy breakfast, brunch recipe, crispy hash browns, skillet meal

Find it online: https://gleefulfork.com/crispy-steak-and-eggs-breakfast-skillet-with-hash-browns-easy-recipe/