Here’s a guide to a classic Steak, Eggs, and Hash Browns breakfast or brunch plate 🥩🍳🥔
🍽️ Steak, Eggs, and Hash Browns
Servings: 1–2
🛒 Ingredients
- 1 steak (ribeye, sirloin, or New York strip)
- 2–3 eggs
- 2 medium potatoes, peeled or scrubbed
- 2 tbsp oil or butter
- Salt & pepper, to taste
- Optional: paprika, onion powder, garlic powder, or herbs for seasoning
🍳 Instructions
1. Cook the Steak
- Bring steak to room temperature.
- Season with salt, pepper, and optional spices.
- Heat a skillet over medium-high heat with a little oil.
- Sear steak 3–5 minutes per side (depending on thickness) for medium-rare.
- Let rest 5 minutes before slicing.
2. Prepare Hash Browns
- Grate potatoes and squeeze out excess moisture.
- Heat butter or oil in a skillet over medium heat.
- Add grated potatoes in a thin layer.
- Cook 5–7 minutes per side until golden brown and crispy.
- Season with salt, pepper, and optional paprika.
3. Cook Eggs
- Fry, scramble, or poach eggs to your liking in a separate pan.
- Season lightly with salt and pepper.
4. Assemble the Plate
- Place steak slices on the plate.
- Add eggs and a portion of crispy hash browns.
- Optional: garnish with herbs or hot sauce.
💡 Tips
- For juicier steak, don’t overcook; use a meat thermometer if unsure (medium-rare ~135°F / 57°C).
- Soak grated potatoes in cold water 10 minutes before cooking to remove starch for extra crispiness.
- Serve with ketchup, hot sauce, or steak sauce depending on preference.
If you want, I can give a one-pan version that cooks the steak, eggs, and hash browns together to save time and cleanup.
