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Skillet Steak and Eggs Hash – Give that boring breakfast a makeover with this easy to make Skillet Steak and Eggs Hash
Has spring sprung where you are?
We had a little tease of it for a couple of days and then Mother Nature said, “Oh no no no, you get more rain. A LOT more rain!” 😞
Hawk doesn’t mind it. He loves to go outside and play in it. I laugh at him. He chases raindrops splashing in puddles and tries to bite the water running out of the rain gutters. Then, after he is good and wet, loves to come in and jump on Mom’s sofa. UGH!!!
I am hoping the rain will stop by the time we pick Sia up this Friday or I may have to wring out my couch cushions on a daily basis!
Puppies + Rain = a big ol’ drippy mess.
Since the Arc hasn’t come by to pick us up yet, this girl has been spending a lot of time inside with hot tea and Netflix.
So, that means I have been the binge watch QUEEN!
I have already watched Frontier, The Last Kingdom, Wentworth, House of Cards, Bloodline, and The Killing.
I have watched Orange is the New Black, The 100, Girl Boss, The Santa Clarita Diet, and am on season 3 of Lost Girl.
I have been gathering intel on bingeable shows and currently have a list.
Being Human
Shameless
Ripper Street
Daredevil
Luke Cage
Iron Fist
Jessica Jones
Don’t Trust the B– in Apt 23
The Ranch
Switched at Birth
Revenge
Wynonna Earp
Riverdale
The Returned
and Grace and Frankie
Any more you can think of? Any 411 is greatly appreciated!
But, as soon a the sun even peeps out, it is back to springtime activities, which mean GRILLING.
Anytime we can find a glimmer of sun here, we grill.
EVERYTHING.
That, of course, leaves us with a smorgasbord of grilly type food leftovers in the fridge. Which gives me time to play the Leftovers Game aka what the hell are we going to do with all of this food.
In my time of playing this game, I have discovered that breakfast is a great way to use up leftovers, namely hash.
Kevin was the King of hash for the longest time. Well actually, he just took the reigns of that horse and wouldn’t let me drive.
Until I went rogue.
It started out with Potato Hash with Spinach and Roasted Red Pepper. Then came Cauliflower Hash, which was my fave….until this.
I.LOVE.THIS.HASH.
How can you go wrong with delicious Certified Angus Beef® brand beef, mixed with perfectly cooked potato, peppers, onion, and garlic? You can’t!
And why Certified Angus Beef® brand beef?
Well, because Certified Angus Beef® brand is more selective than USDA Choice and Prime. They have 10 exact standards that each cut must meet. Which means that you can rest assured that your Certified Angus Beef® brand beef always will be tender, juicy, and flavorful.
Certified Angus Beef ® brand’s standards are so high that only 1 in 4 Angus cattle makes the cut. Their ranchers don’t just raise “Angus” beef, they raise the best Angus beef out there!
So that makes this hash deeeeelicious and the perfect weekend breakfast, brunch, or even breakfast for dinner.
Oh, who am I kidding?
This dish is perfect anytime, any day!
Oh, I made this for two of us, because we tend to be little brunch piggies. But you can easily make it for 4 if you crack 2 eggs into each well.
So, if you have some leftover beef, and a carnivore that doesn’t believe it is a meal without MEAT, this is the recipe for you.
Oh ya, and if you just like super delicious food, this is for you as well!
Yield: 2 large, or 4 small servings
Skillet Steak and Eggs Hash
Steak and eggs have never been so easy to make, or so tasty. This is the perfect leftover makeover!
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
INGREDIENTS:
- 1 pound Certified Angus Beef ® brand New York Strip steak, trimmed of fat and diced *See notes
- 1 large russet potato
- 2 tablespoons + 2 teaspoons bacon fat, or butter (separated)
- 1 red bell pepper, chopped
- 1 jalapeno, chopped (optional)
- 1 onion, chopped
- 2 cloves garlic
- Kosher salt
- Fresh cracked black pepper.
- 4 large eggs
INSTRUCTIONS
- Scrub the potato and place it in a medium pot with enough water to cover the potato. salt the water. Bring the pot to a boil and cook for 5 minutes.
- Remove the potato from the water and place on a clean dish towel. Peel and dice the potato when it is cool enough to handle.
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons of the butter or bacon fat in a large cast-iron skillet over medium-high heat. Season the steak generously with salt and pepper and place it in the hot skillet. Cook the steak, stirring occasionally, for about 3 minutes. Remove the steak to a plate and tent with foil.
- Add the last 2 tablespoons of bacon fat, or butter, to the skillet over medium-high heat. Add the potato, peppers, onion, and garlic to the skillet and press it down flat. Allow to cook untouched for 5 minutes. Flip the hash over, add salt, and pepper, and press it down again, cooking for an additional 5 minutes.
- Remove from the heat and stir in the cooked beef.
- Using a large spoon, make 4 wells in the hash. Add 1/2 teaspoon bacon fat (or butter) to each well, then crack an egg into them.
- Place in the oven and bake for 5 to 10 minutes, or until the whites are set and the yolks are done to your liking.
NOTES
- I used a pound of leftover grilled steak. If using leftover steak, add the steak when you flip the hash over and continue on with the recipe.
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