Best Steak and Potato Breakfast Hash

A steak and potato breakfast hash is diner-style comfort food made in one skillet: seared cubes of steak, potatoes fried until they have real crust, softened onion and pepper, and a runny egg on top of each plate. It takes about 45 minutes from cutting board to table, serves four, and is one of the best ways to use up leftover steak.

The method is simple, but order matters. The steak is seared first and set aside so it doesn’t overcook, the potatoes then get the pan to themselves so they brown instead of steaming, and everything comes back together for the last few minutes. If you follow that sequence, you get crisp potatoes and tender steak in the same pan.

Ingredients

The full list with quantities is in the recipe card above. A few notes on choosing them:

• 2 tablespoons olive oil: One tablespoon for the steak, one for the potatoes. Any neutral oil with a decent smoke point works.
• 1 pound steak: Sirloin is the best value; ribeye is richer. Leftover cooked steak (for example from a stick of butter steak and rice dinner) also works. Cut into ½-inch cubes so it cooks as fast as the potatoes.
• 1 large onion: Yellow or white, finely chopped.
• 2 cloves garlic: Minced. It goes in late so it doesn’t scorch.
• 2 medium potatoes (about 1 pound): Peeled and diced into ½-inch cubes. Russets give the crispiest, most diner-like edges; Yukon Golds are creamier inside.
• ½ green bell pepper: Diced. Optional, but it adds color and a slightly bitter freshness against the rich steak.
• Salt and freshly ground black pepper: To taste. Season the steak and the potatoes separately.
• ½ teaspoon smoked paprika: Gives a light smoky, bacon-like note.
• ¼ teaspoon cayenne pepper: Optional, for gentle heat.
• 4 large eggs: One per serving, fried, poached or scrambled.
• Fresh parsley or chives: Chopped, for garnish.
• Hot sauce: Optional, for serving.

How Long It Takes, and What to Prep Ahead

Plan on 15 minutes of prep and about 30 minutes at the stove, 45 minutes in total. Most of the cooking time goes to the potatoes, so the easiest way to speed up a weekday morning is to do the knife work the night before:

• Potatoes: Dice them and keep them covered in cold water in the fridge so they don’t turn grey. Drain and dry them very well before cooking.
• Onion and pepper: Chop and store together in an airtight container.
• Raw steak: Cube and season it, then keep it covered in the fridge.
• Leftover steak: Skip the searing step and fold the cubes in near the end, which saves around 6 minutes.

How to Make Steak and Potato Hash

Use your largest heavy skillet; a 12-inch cast iron pan is ideal because it holds heat when the potatoes go in.

1. Prep the steak: Pat raw steak dry with paper towels, cut it into ½-inch cubes and season with salt, pepper and a pinch of the smoked paprika.
2. Sear the steak: Heat 1 tablespoon of oil over medium-high heat until it shimmers. Add the steak in a single layer, without crowding, and cook 2–3 minutes per side until well browned. For food safety, steak should reach at least 145°F on an instant-read thermometer, followed by a 3-minute rest; the cubes rest while the potatoes cook. Transfer the steak to a plate.
3. Crisp the potatoes: Add the remaining tablespoon of oil to the same skillet, then the dried potatoes in an even layer. Cook 10–12 minutes, turning only every few minutes, until golden outside and tender when pierced with a fork.
4. Cook the vegetables: Push the potatoes to one side. Add the onion and bell pepper to the empty side and cook 5–7 minutes until soft. Add the garlic and cook 1 minute more, just until fragrant.
5. Season: Stir the vegetables into the potatoes with the remaining smoked paprika and the cayenne, if using. Taste and adjust the salt and pepper.
6. Bring it together: Return the steak and any juices on the plate to the skillet. Toss gently for 2–3 minutes to heat through. If you’re using leftover steak, add it here and heat until it reaches 165°F.
7. Cook the eggs: Fry the eggs in a separate pan, or make four wells in the hash, crack an egg into each, cover and cook until the whites are fully set.
8. Serve: Divide among four plates, top each with an egg, and finish with parsley or chives and hot sauce on the side.

Swaps for Lighter or Different Hash

• Sweet potatoes instead of white: Expect a sweeter, softer hash that browns faster and burns more easily, so drop the heat to medium once they color.
• Leaner beef: Top sirloin or flank steak cut fat without changing the method; flank is chewier, so cut it against the grain before cubing.
• Chicken sausage or ground turkey: Brown in place of the steak and cook ground turkey to 165°F. The flavor becomes milder, so add a little more paprika.
• More vegetables: Mushrooms, zucchini or a handful of spinach can go in with the onion. Add spinach last; it wilts in under a minute.
• Air-fried potatoes: Toss the diced potatoes with a teaspoon of oil and air fry until crisp, then add them to the skillet with the vegetables. This uses less fat but the potatoes pick up less of the steak flavor.

What to Serve with Breakfast Hash

With an egg on top, the hash is a full meal. For brunch, add sliced avocado, a spoonful of salsa or sour cream, and toast or warm tortillas for scooping. A sprinkle of shredded cheddar melted over the top in the last minute is an easy upgrade. If you’re feeding a crowd that wants something handheld too, a steak, egg and cheese bagel uses the same ingredients in sandwich form. For dinner, a small green salad with a sharp vinaigrette cuts through the richness.

Why Hash Turns Out Soggy, Tough or Bland

• Soggy potatoes: Almost always a crowded pan, wet potatoes or too little heat. Dry the potatoes thoroughly, make sure the oil shimmers before they go in, and cook in two batches if they don’t fit in one layer. Stirring constantly also stops a crust from forming.
• Potatoes still hard in the middle: Cubes bigger than ½ inch need longer. Cover the pan for 3–4 minutes to let them steam through, then uncover to re-crisp.
• Tough steak: It was cooked too long, either in the first sear or when it went back into the pan. Sear quickly, remove it, and only warm it through at the end.
• Burnt spots: The heat is too high for the fat in the pan. Turn it down to medium once the potatoes have color, and add the garlic only in the last minute.
• Bland hash: Season in layers: the steak, the potatoes, then a final taste at the end. A splash of Worcestershire sauce stirred in with the steak adds depth.

Storing and Reheating Leftover Hash

Store the hash without the eggs. Refrigerate it in an airtight container within 2 hours of cooking and eat it within 3–4 days. It can be frozen for 1–2 months, but expect the potatoes to turn slightly mealy after thawing; thaw overnight in the fridge first.

Reheat in a nonstick or cast iron skillet over medium heat with a little oil until it is hot throughout (165°F) and the potatoes have crisped again. The microwave works, but the potatoes will be soft. Cook fresh eggs to serve on top. The safe minimum internal temperature chart from FoodSafety.gov covers both the steak and reheated leftovers.

Want the dinner version? This steak and potatoes skillet uses the same pan-searing approach with larger pieces of steak and a garlic butter finish.

FAQ

Can I use different types of steak for this hash?

Yes. Sirloin and ribeye are the easiest, but flank, skirt or leftover prime rib all work. Cut chewier cuts against the grain before cubing, and don’t overcook them. Leftover steak from another meal, such as a steak and broccoli stir-fry, is fine too; just add it at the end.

What kind of potatoes are best for hash?

Russets give the crispest edges and a fluffy interior. Yukon Golds are creamier and still brown well. Waxy red potatoes hold their shape but don’t crisp as much.

Do I need to parboil the potatoes first?

Not at ½-inch cubes; they cook through in the 10–12 minutes in the pan. If you cut them larger or are short on time, microwave the cubes for 3–4 minutes, dry them, then fry. They will brown faster.

What if I don’t have fresh garlic?

Use ½ teaspoon of garlic powder and add it with the smoked paprika when you season the potatoes.

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