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Steak and Potato Breakfast Hash

Steak and potato breakfast hash combines crisp Yukon gold potatoes, tender sirloin, onion, and bell pepper in a skillet. The potatoes are boiled until barely tender, then browned with smoked paprika for a hearty breakfast with browned, crisp edges.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting 3 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1.5 lb Yukon gold potatoes cut into 1/2-inch cubes
  • 1 tbsp kosher salt divided
  • 1 lb sirloin steak boneless, about 1 inch thick
  • 0.5 tsp black pepper
  • 3 tbsp oil neutral, divided
  • 1 yellow onion medium, diced
  • 1 red bell pepper diced
  • 0.5 tsp smoked paprika
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water and 2 teaspoons of the salt to a boil in a large pot.
  2. Add the potatoes and cook for 6–8 minutes, until just barely tender.
  3. Drain the potatoes well and let them steam-dry.
  4. Season the steak with 1/2 teaspoon of the remaining salt and the black pepper.
  5. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.
  6. Cook the steak for 3–5 minutes per side until it reaches 145°F.
  7. Transfer the steak to a cutting board to rest for 3 minutes.
  8. Cut the steak into bite-size pieces.
  9. Add the remaining 2 tablespoons oil to the skillet, then add the potatoes, remaining 1/2 teaspoon salt, and smoked paprika.
  10. Cook for 10–12 minutes, turning occasionally, until browned and crisp in spots.
  11. Add the onion and bell pepper and cook for 5–6 minutes, stirring occasionally, until tender.
  12. Stir in the steak and parsley.
  13. Cook for 1–2 minutes, until the steak is hot.

Notes

For crispier potatoes, drain them well and let them steam-dry before adding them to the skillet. Refrigerate leftovers for 3–4 days; freezer: yes, though the potatoes may soften when thawed. For a lower-sodium version, use less kosher salt to taste.