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Steak & Eggs Hash
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4
Total Time:
35 mins
We just shut down the brunch game.
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Ingredients
- 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
Directions
- Step 1Add potatoes to a medium saucepan and cover with water. Bring to boil and simmer until just tender, about 10-15 minutes.
- Step 2Heat 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.
- Step 3Meanwhile, 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.
- Step 4Using 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.
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