Steak and eggs hash, my version

Amanda Hyatt


I had 2 left over steaks that I had grilled. I wanted to make a hearty brunch and thought of steak and eggs. It evolved into this recipe that was lick your plate delicious.


★★★★★ 2 votes

20 Min


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4 medium
baking potatoes, quartered and sliced 1/4 inch thick
3 Tbsp
vegetable or canola oil
1/4 tsp
cayenne pepper, or more to taste
salt to taste
1/2 tsp
garlic powder
2 sprig(s)
green onions


2 medium
ssteaks. grilled, or pan cooked. sliced into small pieces
1 tsp
texas pete hot sauce. (or whichever brand you like)
1 Tbsp
worcestershire sauce
1 tsp
vegetable or canola oil


butter, for cooking eggs
4 large
eggs, over medium (or however you prefer)
salt and pepper, to taste
your favorite steak sauce

How to Make Steak and eggs hash, my version


  • 1Quarter and slice 4 medium baking potatoes, slice them into fairly thin, even slices. Slice green onions, and set aside.
  • 2Coat potatoes in oil, then add garlic powder, cayenne pepper and salt to taste. Put potatoes into a non stick skillet over medium-medium high heat and brown potatoes. Turn down heat to low and cover to finish cooking. Once potatoes are almost cooked, add the green onions.
  • 3Either use leftover steaks from grilling, or you can slice and cook the steak fresh. Preheat skillet on medium low and add oil. Slice steaks into small pieces and add into pan. Add the Worcestershire, and hot sauce and simmer until heated through.

    If using raw steaks, season and prepare them the way you prefer, but just under how done you like them. Then let rest for at least 5 minutes before slicing them and adding to the pan with the Worcestershire sauce and hot sauce
  • 4Melt a pat of butter over medium to medium low heat and add 2 eggs, salt and pepper to taste. Turn heat down to low and cover with lid until the egg white is firm and not runny. Repeat with the remaining 2 eggs.
  • 5Add potatoes to bottom of plate, add steak pieces over potatoes, and top with the egg. Drizzle your favorite steak sauce on top, and enjoy.

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