Steak and Potato Hash takes steak and eggs to a whole new level! Kicked up with steak seasoning and a drizzle of steak sauce, it’s a hearty breakfast everyone will love.
I don’t think I’ve ever had steak and eggs in the traditional sense. It just seemed like a HUGE breakfast endeavor I didn’t want to even attempt. I mean, a whole steak AND eggs and probably potatoes and toast, too. That’s like a TON of food. At least in my head.
However, I have had a burger patty with breakfast. And I’ve had slices of steak in a breakfast bow, omelet, and just served on the side of scrambled eggs. So, steak and eggs is not a flavor I’m unfamiliar with.
And neither is hash. I think the only hash I’ve ordered out is corned beef hash. What other hash is there on menus? I can’t remember seeing anything but corned beef hash on there. But I have made quite a few of them. I think the colcannon hash with fried eggs is my favorite. It has cabbage and kale in there along with potatoes. Oh so good!
The corned beef hash burger I made last year was drool worthy! I know it’s not a hash per se, but it has hash in it. There’s corned beef and potatoes. The corned beef is mixed in with the burger mixture. And the potatoes are put on the bun and the burger is topped with an egg. It has all the components of hash, just not in the traditional way.
What is hash?
You knew there had to be a history lesson here. I mean, where did hash come from? Well, the name is from the French hacher which means to chop. Just like yesterday’s tostadas, hash was invented to use up bits and pieces of leftovers to make a new meal. The ultimate in fighting food waste! Gotta love it.
In the UK, it shows up in a cookbook from the 1600’s that has a rabbit hash. Denmark kicks theirs up with Worcestershire sauce, picked beets, and some kind of sauce like ketchup or béarnaise. Sweden uses mainly beef in theirs and adds cream to the dish. Austria uses, you guess it, mainly pork sausage. Slovenia uses spaghetti sauce. That’s just weird. Latin’s answer to hash is picadillo. Which is pretty darned good, but I can’t imagine it for breakfast.
In the States, it started in New England as a way to use up leftovers of their popular boiled dinner. Of course there’s regional variations. Red Flannel Hash has beets instead of potatoes. In the Midwest, they use a cream gravy to round out the simple hash.
Corned Beef Hash even it’s own food holiday on September 27!
I made this dish twice. The first time I didn’t think the hubs would want to eat some after he got home from work. Boy was I wrong! I thought I had enough set aside to heat up the hash and add freshly fried eggs. But I didn’t. So, I had to add it to the menu again.
I know. I make huge sacrifices as a food blogger.
The first batch I made with some chuck steaks. Don’t turn your nose up that. You don’t cook the steak for very long and you should NOT be cooking it all the way through. At the very most you should take it to medium because as you finish cooking the eggs, the steak will continue to cook and be perfectly well done. If that’s how you like your steak. I do not like my steak well done.
The thing with chuck tender is it’s meant to either be cooked high and fast or low and slow. There’s not a real middle ground with it. That’s why I was perfectly comfortable with using chuck tender for this recipe. But the second time I made it, I splurged on some sirloin rounds which were super tender and delicious.
The hubs gave me grief over putting steak sauce on my eggs. It’s not like puttind ketchup on them. I mean, it is, but it isn’t. The steak sauce isn’t as sweet but it does add a delicious layer of flavor to the whole dish. I contemplated putting some on the hash before topping with the eggs, but figured the hubs wouldn’t appreciate that.
You have to have the steak sauce. I know it sounds and looks strange, but it really does round out the steak-ness of this dish. It’s a rich and delicious topping that brings the eggs, steak, and potatoes all together. This is a Heinz 57 style sauce. A1 would be great, too.
You see? It’s just a little drizzle. It’s not like it’s a lot of steak sauce. Just try it. Even if you just put a few drops on a bite of egg with steak and potato. You’ll see what I mean. Just going to have to trust me on this one. You’ll thank me later.
- 4 cups peeled, cubed potatoes
- 1/4 cup extra virgin olive oil
- 1 1/2 cups diced onion
- 1 tablespoon steak seasoning (I used Emeril Lagasse)
- 1 pound top sirloin cut into bite sized pieces
- 4 large eggs
- Heat a large skillet over high heat. Add the oil and swirl to coat.
- Once the oil is hot, carefully add the potatoes. Sprinkle with half of the steak seasoning and sauté the potatoes until extra crispy on the outside.
- Lower the heat to medium and stir in the onions. Sauté until the onions are tender.
- Turn the heat up to medium-high and add the steak and the remaining steak seasoning. Cook until the steak has just about reached your desired degree of doneness.
- While the steak is cooking, cook the eggs to your liking. You can fry, sunny side up, poach, or even scramble them if you like.
- Divide the hash between 2 plates and top with the eggs. Garnish with steak sauce before serving.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1325Total Fat 70gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 43gCholesterol 581mgSodium 1031mgCarbohydrates 90gFiber 10gSugar 12gProtein 85g
Yeah, maybe. From all the oil. But this one HEARTY breakfast.
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