Easy Steak and Potato Breakfast Hash

You know those breakfasts that pretend to be effortless but secretly require a small army and a forgiving fire extinguisher? This Easy Steak and Potato Breakfast Hash is not one of those liars. It’s basically leftover steak and potatoes crashing into morning eggs, with a little char for drama and enough savory comfort to make cereal feel ashamed. Try it because it’s fast-ish, tastes like you actually know what you’re doing, and feeds a crowd or your own two very hungry elbows.

Once, I proudly announced I’d make this hash for Sunday brunch while my husband “supervised” (translation: opened every cabinet looking for places to put things). He decided the jalapeños needed “tasting” and then “helped” by moving the pan to a cooler burner just as everything was hitting Maillard-level glory. The smoke alarm applauded. The kids ate it anyway and crowned him the Brave Burner Mover. I took credit for plating. We all lived, and I learned that husband = taste-tester, not sous-chef.

Time-Saving Hacks

– Use pre-cooked or leftover steak. Yes, reheating counts as cooking.
– Buy frozen diced potatoes that actually crisp up if you give them a little space. Less peeling, more lounging.
– Cook everything in one skillet. I know your kitchen isn’t a shrine to single-pan living, but please try.
– Swap onions for scallions if you’re too tired to cry dramatically over shallots.

Serving Ideas

– Top with a fried or poached egg because yolk = sauce and I’m here for it.
– Add hot sauce or salsa if your family thinks bland food is a personality trait.
– Serve with a simple green salad if you want to pretend this is healthy.
– Pair with coffee for dignity; pair with wine if the kids drove you nuts before you finished your coffee.

What to Serve It With

– Toast or crusty bread to mop up the yolk like a civilized animal.
– Quick pickled red onions for brightness — I’ll tip my hat to anything that cuts the richness.
– Fresh fruit if you want to balance your plate and your soul.

✔Tips & Mistakes

– Don’t overcrowd the pan: crammed potatoes steam instead of crisp. I learned this while mourning soggy spuds.
– Cut potatoes roughly the same size so nothing sulks in undercooked shame.
– Season in layers: salt the potatoes while they cook, then taste again at the end. Your future self will high-five you.
– If your steak is sad and overcooked, slice it thin and sear briefly for bark revival. Miracle worker.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently in a skillet over medium-low so the potatoes don’t turn into croquette confetti, or zap briefly and crisp in a toaster oven if you like living dangerously.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian by swapping steak for smoked tempeh or hearty mushrooms.
– Add bell peppers, chorizo, or feta if your mood requires drama.
– Want breakfast vibes only? Toss in more eggs and call it a breakfast scramble.

Frequently Asked Questions

Easy Steak and Potato Breakfast Hash

A delicious breakfast hash made with steak, potatoes, and veggies.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds Flank Steak Trimmed and cut into small cubes
• ▢ 2 large Russet Potatoes Peeled and diced
• ▢ 1 medium Onion
• ▢ 2 cloves Garlic Minced
• ▢ 1 cup Bell Pepper Chopped
• ▢ 1 tablespoon Olive Oil For cooking
• ▢ 0.5 teaspoon Salt
• ▢ 0.25 teaspoon Black Pepper

Instructions

Preparation Steps

• In a large skillet, heat olive oil over medium heat. Add the cubed flank steak and cook until browned.
• Add the diced potatoes and cook for about 10 minutes, stirring occasionally.
• Stir in the onion, garlic, and bell pepper, cooking until vegetables are tender.
• Season with salt and black pepper before serving.

Notes

Add your favorite toppings such as avocado or cheese.