Step-by-Step Instructions
Prep and Parboil Potatoes:
Start by cutting Yukon Gold potatoes into half to three quarter inch cubes Rinse well to remove excess starch Bring a pot of water to medium high heat add the potatoes and simmer for five minutes until just tender This parboiling step ensures your potatoes get crispy not gummy once fried Drain in a strainer and let them air dry for maximum crispness
Season and Sear Steak:
Let your steaks warm to room temperature for about fifteen minutes to help them cook evenly Sprinkle with salt and pepper on both sides Heat a heavy skillet over medium high and swirl in some oil Once shimmering but not smoking lay the steaks in Carefully sear on each side for four to five minutes for medium rare Transfer steak to a cutting board to rest for ten minutes so the juices redistribute Cube into bite size pieces
Sauté Vegetables and Finish Potatoes:
In the same skillet add the rest of your oil and bring the heat to medium Add in the parboiled potatoes onion and bell peppers Sprinkle with the remaining salt pepper garlic paprika and red pepper flakes Stir occasionally for fifteen minutes letting the edges caramelize but not burn The aroma will tell you when veggies are ready
Combine Steak and Veggies:
Return cubed steak to the skillet with potatoes and peppers Stir everything together and let the steak heat through for a couple minutes so flavors meld If your steak is on the rare side add and cook a little longer
Cook the Eggs:
Turn the heat down to medium low Make four wells in the hash with the back of a spoon and gently crack an egg into each Cover the skillet to steam the eggs for three to four minutes This method gently cooks the whites while leaving the yolks soft Adjust the time for your preferred doneness
Garnish and Serve:
Taste for seasoning and sprinkle with chopped parsley or green onion Serve straight from the skillet letting everyone scoop up eggs steak and potatoes in every bite
You Must Know
- High in protein and gives lasting energy
- Perfect for meal prep and reheats well
- Easily adaptable with different vegetables or leftover steak
I absolutely love the sweet smokiness that paprika brings to this dish It was actually my grandma who first suggested adding paprika and now it is the secret that makes this hash unforgettable around our Sunday table
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days Avoid leaving eggs on top if reheating slice eggs off to keep textures just right When ready to eat gently reheat in a skillet over low heat or microwave in short bursts
Ingredient Substitutions
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