Hearty Steak & Potato Hash with Fried Eggs

Hearty Steak & Potato Hash with Fried Eggs ingredients

• 12 oz sirloin or ribeye steak
• 2 tbsp olive oil
• 2 large russet potatoes, peeled and diced 1/2-inch
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1 tsp Worcestershire sauce
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley, chopped

How to make Hearty Steak & Potato Hash with Fried Eggs

1. Pat the 12 oz sirloin or ribeye steak dry with paper towels and dice it into 1/2-inch cubes. Season the steak cubes with 0.25 tsp kosher salt and 0.25 tsp black pepper.
2. Heat 1 tbsp olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the diced steak and sear for 2-3 minutes until browned on all sides, then remove to a plate and set aside.
3. Add the remaining 1 tbsp olive oil to the same skillet. Add the 2 large diced russet potatoes and cook for 10-12 minutes, stirring occasionally, until tender-crisp and lightly browned. Season with 0.25 tsp kosher salt.
4. Add the 1 diced yellow onion and 1 diced red bell pepper to the skillet with the potatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the 2 minced garlic cloves, 1 tbsp unsalted butter, 1 tsp Worcestershire sauce, 0.5 tsp smoked paprika, and 0.25 tsp cayenne pepper. Cook for another 2 minutes until fragrant.
6. Return the seared steak cubes to the skillet. Stir everything together, ensuring the steak is heated through and well combined with the hash. Taste and adjust seasoning with the remaining 0.25 tsp kosher salt and 0.25 tsp black pepper if needed.
7. In a separate small non-stick skillet, heat a touch of oil or butter over medium heat. Fry the 4 large eggs to your desired doneness (sunny-side up, over easy, or over medium).
8. Divide the steak and potato hash among four plates. Top each serving with a freshly fried egg. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

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