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Hearty Steak and Eggs Breakfast Hash Easy Recipe with Peppers

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A savory and filling breakfast hash featuring tender seared steak, crispy potatoes, sweet bell peppers, and eggs. This quick and easy recipe is perfect for a satisfying weekend brunch or a robust start to your day.

Ingredients

Scale
  • 8 ounces sirloin or ribeye steak, trimmed and cut into bite-sized pieces
  • 2 medium russet potatoes, diced into ½-inch cubes
  • 1 red bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 large eggs, room temperature
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • ½ teaspoon smoked paprika
  • Pinch of crushed red pepper flakes (optional)
  • Small handful fresh parsley, chopped for garnish

Instructions

  1. Peel (optional) and dice russet potatoes into ½-inch cubes. Place in a bowl, drizzle with 1 tablespoon olive oil, season with salt, pepper, and half the smoked paprika. Toss to coat evenly. (About 5 minutes)
  2. Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5-6 minutes to get crisp edges. Stir occasionally and cook until golden brown and tender, about 12-15 minutes total. Reduce heat if browning too fast. (15 minutes)
  3. Add diced onions and sliced bell peppers to the skillet with potatoes. Stir and cook until softened and slightly caramelized, about 5-7 minutes. Add minced garlic during the last minute to avoid burning. Season lightly with salt and pepper. (7 minutes)
  4. Heat a separate small pan over high heat. Pat steak pieces dry, season with salt, pepper, and remaining smoked paprika. Add 1 teaspoon oil to the pan and sear steak cubes in batches for about 2 minutes per side until browned but still juicy inside. Remove and set aside. (10 minutes)
  5. Add seared steak back into the skillet with potatoes and peppers. Stir to combine and warm through over medium heat for 2-3 minutes. Adjust seasoning as needed. (3 minutes)
  6. Cook eggs in the same pan or a clean skillet to your liking (fried sunny-side up or over-easy recommended). Season eggs with salt and pepper. (5 minutes)
  7. Serve the hash hot, topped with cooked eggs and sprinkled with fresh parsley. Add hot sauce or ketchup on the side if desired. (2 minutes)

Notes

Do not overcrowd the pan to ensure crispiness. Pat steak dry before searing for a perfect crust. Use medium-high heat for potatoes to get crispy edges without burning. Cover skillet with lid halfway through cooking potatoes if they take longer to cook. Eggs should be cooked last for best texture and warmth. Leftover steak can be used to save time. Reheat leftovers gently in a skillet to retain crispness.

Nutrition

Keywords: steak and eggs, breakfast hash, hearty breakfast, peppers, skillet hash, easy brunch recipe, savory breakfast

Find it online: https://sofiaspice.com/hearty-steak-and-eggs-breakfast-hash-easy-recipe-with-peppers/