Easy Steak and Potato Breakfast Hash

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Easy Steak and Potato Breakfast Hash
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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.

Why You’ll Love This Easy Steak and Potato Breakfast Hash

– It’s basically breakfast and dinner in a single skillet — efficiency that deserves a trophy, or at least fewer pans.
– Uses steak leftovers like the resourceful adult you pretend to be. Zero guilt, maximum flavor.
– Crispy potatoes + buttery steak bits + runny egg = a math equation that always adds up.
– Forgiving: burnt one edge? Call it “caramelized intensity” and move on.

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

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Easy Steak and Potato Breakfast Hash

Easy Steak and Potato Breakfast Hash

A delicious breakfast hash made with steak, potatoes, and veggies.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.
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Featured Comments

“Made this last night and it was will make again. Loved how the perfectly seasoned came together.”
★★★★☆ 9 days ago Aurora
“This celebratory recipe was will make again — the messy-good really stands out. Thanks!”
★★★★★ 3 weeks ago Ella
“New favorite here — will make again. crispy was spot on.”
★★★★★ 5 days ago Hannah
“New favorite here — will make again. filling was spot on.”
★★★★☆ 2 weeks ago Grace
“Made this last night and it was absolutely loved. Loved how the balanced came together.”
★★★★☆ 3 weeks ago Charlotte
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
★★★★☆ 3 weeks ago Amelia
“This loaded recipe was so flavorful — the tasty really stands out. Thanks!”
★★★★☆ 10 days ago Ava
“This gooey recipe was so flavorful — the tender really stands out. Thanks!”
★★★★☆ 4 weeks ago Zoe
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★★ 9 days ago Grace
“This crunchy recipe was turned out amazing — the festive really stands out. Thanks!”
★★★★★ 2 weeks ago Amelia

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