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Savory Steak and Eggs Breakfast Skillet with Crispy Hash Browns

steak and eggs breakfast skillet - featured image
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A quick and hearty one-pan breakfast combining tender steak slices, crispy hash browns, and golden eggs, perfect for busy mornings or lazy weekend brunches.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, thinly sliced
  • 2 medium Yukon Gold or Russet potatoes, peeled and shredded
  • 4 large eggs, preferably at room temperature
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika
  • Pinch of chili flakes (optional)
  • Handful of chopped parsley or chives for garnish (optional)

Instructions

  1. Peel and shred 2 medium potatoes using a box grater or food processor. Rinse the shredded potatoes in cold water until the water runs clear to remove excess starch (about 2-3 minutes). Then, squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  2. Thinly slice 8 ounces of ribeye or sirloin steak against the grain. Toss the slices with ½ teaspoon smoked paprika, salt, pepper, and a pinch of chili flakes if desired. Set aside.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly.
  4. Push the onion-garlic mixture to one side of the pan. Add the shredded potatoes to the empty side and press them down firmly with a spatula to form a compact layer. Cook undisturbed over medium heat for 6-8 minutes until the bottom is golden and crispy. Flip carefully in sections and cook the other side for another 6 minutes.
  5. Push the hash browns to one side of the skillet. Add the remaining olive oil and butter if needed, then add the seasoned steak slices in a single layer. Sear for 2-3 minutes per side until browned but still tender (medium-rare to medium). Avoid overcrowding the pan.
  6. Clear a little space in the skillet and crack 4 large eggs directly onto the pan. Reduce heat to low and cover with a lid. Cook for 4-6 minutes depending on desired yolk consistency. For sunny-side up, cover to gently steam the tops.
  7. Season the eggs with salt and pepper. Sprinkle freshly chopped parsley or chives over the skillet. Serve hot straight from the pan.

Notes

Rinse and squeeze out excess moisture from shredded potatoes for crispy hash browns. Use a well-seasoned cast iron skillet for best crust. Thinly slice steak to warm quickly without drying out. Cover eggs while cooking to gently steam tops. For dairy-free, substitute butter with olive oil.

Nutrition

Keywords: steak and eggs, breakfast skillet, hash browns, quick breakfast, easy brunch, savory breakfast, one-pan meal

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