You guys! This hash is heavenly and disappeared almost immediately with my crew!
The duck fat home fries in this hash really are the star here. I take the extra step of cooking them separately, first parboiled in water and baking soda, then drained and added to the oven with duck fat for 40 minutes. Taking the time in this step will yield you an addictive super crispy exterior and fluffy and airy interior.
For the skirt steak – In order render a tender skirt steak, you must slice it properly: against the grain. If not, you’ll get a chewy steak and noone wants chewy.
Do you have to use duck fat? Short answer: yes! Duck fat adds a depth of flavor that is hard to duplicate with olive oil. In a pinch, you can certainly use olive oil.
If you try it – let me know what you think!
This super tasty and filling Steak and Potato Breakfast Hash combines everything you need for a healthy meal in one savory dish.
PREP TIME:10minutes mins
COOK TIME:45minutes mins
TOTAL TIME:55minutes mins
COURSE:Breakfast
CUISINE:American
SERVINGS:4 people
CALORIES:486 kcal
EQUIPMENT
1 Cast Iron Skillet
INGREDIENTS
- 1 1/2 pounds Yukon Gold Potatoes diced in 1/2-3/4 inch cubes
- 1 1/2 pounds steak New York, rib eye or top sirloin
- 2 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided
- 1/4 cup oil divided
- 1 medium onion cut into chunks
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 4 large eggs
INSTRUCTIONS
Heat a pot of water on medium high heat and add the diced potatoes, bring to a low boil for 5 minutes. Drain in a strainer and set aside.
Bring the steaks to room temperature for 15 minutes, and sprinkle 1 teaspoon salt on both sides and 1/2 teaspoon pepper. Heat a skillet on medium high heat add 2 tablespoons of the oil
Place the steaks into the skillet and sear for 4-5 minutes, flip and sear for 4-5 more minutes. Remove to a cutting board to rest for 10 minutes then cut into cubes.
Add the remaining oil to the skillet and turn the heat down to medium.
Add in the potatoes, onions, and peppers and sprinkle with garlic, paprika, red pepper flakes, and the remaining salt and pepper.
Cook for 15 minutes stirring occasionally so it doesn’t burn. Add in the steak pieces and give it a stir. (give it a couple of minutes if the steak needs to cook more)
Reduce heat to medium low and make 4 wells in the potatoes and crack an egg in each one. Cover the skillet with a lid and cook for 3-4 minutes or until your desired doneness.
Add more salt and pepper to taste and sprinkle some fresh parsley or green onions on top and serve!
NOTES
You can use frozen potatoes if you prefer.
Covering the skillet helps to properly cook the eggs. If you dont have a lid use another pan or even a piece of aluminium foil.
You can skip boiling potatoes if you prefer, you’ll just have to add some cooking time to make sure they are fork-tender.
Don’t like fried eggs? Place the eggs in a bowl and Add 2 tablespoon of milk or cream and whisk. Heat 1 tablespoon melted butter in a nonstick skillet add the whisked eggs and cook stirring every few seconds until done. season with salt and pepper.
NUTRITION
Serving: 2cups
Calories: 486kcal
Carbohydrates: 33g
Protein: 44g
Fat: 43g
Saturated Fat: 13g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 22g
Trans Fat: 0.1g
Cholesterol: 267mg
Sodium: 621mg
Potassium: 837mg
Fiber: 5g
Sugar: 3g
Vitamin A: 1243IU
Vitamin C: 73mg
Calcium: 69mg
Iron: 5mg