Hearty Steak and Egg Hash with Bourbon-Glazed Onions
Steak and Egg Hash
A robust skillet of tender steak, crispy potatoes, and eggs with a hint of bourbon sweetness.
When it comes to a weekend brunch that actually keeps you full until dinner, nothing beats a classic steak and egg hash. This isn't your average breakfast; it's a high-protein, flavor-packed meal that brings the steakhouse experience right to your kitchen table. We’re talking about juicy bites of seared beef, golden-brown potatoes that have soaked up all those delicious pan juices, and a touch of bourbon-glazed onions for a sophisticated smoky sweetness that ties everything together.
The secret to a truly great hash is the texture. Using a heavy cast iron skillet is non-negotiable here, as it provides that deep, even sear on the steak and creates those irresistibly crispy edges on the potatoes. By finishing the eggs directly in the pan, the yolks run into the hash, creating a rich sauce that makes every forkful incredibly decadent. It’s a rustic, one-pan masterpiece that’s as fun to cook as it is to eat.
Nutrition (per serving)
Directions
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1
Pat the steak cubes dry with a paper towel and season generously with salt and pepper.
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2
Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the steak cubes quickly for 2-3 minutes until browned on all sides but still rare in the middle. Remove steak from the pan and set aside.
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3
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the diced potatoes in a single layer. Cook, stirring occasionally, for 12-15 minutes until the potatoes are golden brown and tender.
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4
Push the potatoes to one side of the pan. Add the sliced onions and the remaining tablespoon of butter. Sauté the onions for about 5 minutes until soft and starting to brown.
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5
Pour the bourbon over the onions to deglaze the pan, scraping up any browned bits. Stir the onions into the potatoes.
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6
Stir in the minced garlic and rosemary, cooking for just 1 minute until fragrant.
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7
Add the seared steak back into the skillet and toss everything together to combine.
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8
Make four small wells in the hash and crack an egg into each well. Season the eggs with a pinch of salt and pepper.
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9
Reduce heat to medium-low, cover the skillet with a lid, and cook for 3-5 minutes until the egg whites are set but the yolks are still runny.
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10
Garnish with extra black pepper or fresh herbs and serve immediately straight from the skillet.
Ingredients
- Ribeye or Top Sirloin steak, cubed:12 oz
- Russet potatoes, diced into 1/2-inch cubes:2 pieces
- Large eggs:4 pieces
- Yellow onion, thinly sliced:1 piece
- Bourbon:2 tbsp
- Unsalted butter:2 tbsp
- Olive oil:2 tbsp
- Garlic, minced:2 cloves
- Fresh rosemary, chopped:1 tsp
- Salt and black pepper:1 to taste
Tips & Notes
- For even crispier potatoes, you can parboil the diced cubes in salted water for 5 minutes before frying them in the skillet.
- If you don't want to use bourbon, you can substitute it with beef broth or a splash of Worcestershire sauce for a similar depth of flavor.
- Ensure your skillet is very hot before adding the steak to get a proper sear without overcooking the inside.
