Steak and Egg Hash Recipe

Steak: Cubed steak adds a rich, meaty flavor and protein to the dish.

Eggs: Eggs cook right in the hash, giving it a creamy texture and extra protein.

Potatoes: Diced potatoes make the base of the hash, adding a nice crispy and soft texture.

Onion: Chopped onion adds sweetness and depth of flavor when cooked.

Olive oil: Olive oil is used to cook everything and adds a mild, fruity taste.

Salt: Salt brings out the flavors of all the ingredients.

Black pepper: Black pepper adds a little bit of heat and spice to balance the dish.

One of the trickiest parts of this Steak and Egg Hash Recipe is getting the eggs just right when you cook them in the skillet. You want the egg whites to be set but the yolks still a little runny, or cooked all the way through if you prefer. Here’s a simple way to do it:

1. After you’ve cooked the steak, potatoes, and onion, make four small wells in the mixture using the back of a spoon. This gives the eggs a cozy spot to cook without sliding around.
2. Crack one egg into each well carefully so the yolk doesn’t break.
3. Cover the skillet with a lid. This traps the heat and steam, helping the tops of the eggs cook gently without flipping them.
4. Keep the heat on medium and check after about five minutes. If you like runny yolks, take the lid off a little earlier. For firmer yolks, leave it on a bit longer.

Doing it this way makes the eggs cook evenly and keeps them looking nice on top of your hash. Plus, the steam helps the whole dish stay warm and moist, so nothing gets dry or overcooked.

When I first tried this, I didn’t cover the skillet and ended up with eggs that were cooked unevenly—some parts were rubbery while others were still raw. Covering the pan changed everything! Now I always use the lid, and it feels like a little secret that makes the dish taste better and look prettier. If you don’t have a lid, you can use a big plate or even foil to cover the skillet while the eggs cook. It’s a simple step that makes a big difference!

• steak - Substitute with chicken breast: Chicken breast is a lean protein that cooks quickly and can absorb flavors well, making it a suitable substitute for steak in a hash.

• steak - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and umami flavor that can mimic the richness of steak for a vegetarian option.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to resemble eggs, providing a similar texture and protein content.

• eggs - Substitute with chickpea flour scramble: Chickpea flour mixed with water and spices can create a vegan scramble that mimics the texture and flavor of eggs.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a boost of nutrients, adding a different dimension to the hash.

• diced potatoes - Substitute with cauliflower florets: Cauliflower can be diced and roasted to provide a low-carb alternative to potatoes while maintaining a similar texture.

• chopped onion - Substitute with leeks: Leeks have a milder flavor than onions and can add a subtle sweetness to the dish.

• chopped onion - Substitute with shallots: Shallots offer a delicate and slightly sweet flavor, making them a good substitute for onions.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil in cooking.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and richness to the dish, though it may impart a mild coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, enhancing its overall taste.

• salt - Substitute with seaweed flakes: Seaweed flakes can provide a salty taste along with additional minerals and nutrients.

• black pepper - Substitute with white pepper: White pepper has a similar heat to black pepper but with a slightly different flavor profile, offering a more subtle spiciness.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick to the dish, though it is hotter than black pepper, so use sparingly.

• Allow the steak and egg hash to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled hash into an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.

• Store the container in the refrigerator for up to 3 days. This ensures the steak and eggs remain fresh and safe to eat.

• For longer storage, consider freezing. Place the hash in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date of freezing to keep track of its freshness. The steak and egg hash can be frozen for up to 2 months.

• When ready to enjoy, thaw the hash in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the potatoes and steak.

• Reheat the hash in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking. Stir occasionally until heated through.

• Alternatively, reheat in the microwave. Place the hash in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until hot.

• If the eggs have become overcooked during reheating, consider adding a freshly cooked egg on top for a burst of flavor and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover steak and egg hash evenly in an oven-safe dish. Cover it with aluminum foil to retain moisture and heat for about 15-20 minutes, or until warmed through. This method helps maintain the texture of the potatoes and keeps the eggs from overcooking.

• For a quick fix, use a microwave. Place the hash in a microwave-safe dish, cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Check the temperature and continue heating in 30-second intervals if needed.

• If you prefer a crispy texture, reheat in a skillet. Add a small amount of olive oil to a non-stick skillet and heat over medium. Add the leftover hash and spread it out evenly. Stir occasionally and cook for about 5-7 minutes, until everything is heated through and the potatoes regain some crispiness.

• For those with an air fryer, preheat it to 350°F (175°C). Spread the hash in a single layer in the air fryer basket. Heat for about 5-8 minutes, shaking the basket halfway through to ensure even reheating. This method will give you a nice crispy finish.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the hash on a baking sheet and cover it with foil. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't dry out. This method is great for small portions and gives a nice even heat.

• Skillet: A large, flat-bottomed pan used for frying, searing, and browning foods. It's essential for cooking the hash and eggs together.

• Spatula: A tool used to stir and turn the potatoes, onions, and steak in the skillet to ensure even cooking.

• Knife: Used for chopping the onion and cubing the steak into bite-sized pieces.

• Cutting board: A sturdy surface for safely chopping the onion and cutting the steak.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Measuring cup: Useful for measuring the diced potatoes to ensure the correct quantity.

• Lid: A cover for the skillet to help cook the eggs evenly by trapping heat and steam.

• Tongs: Handy for turning the steak cubes to ensure they brown evenly on all sides.

Pre-cook the potatoes: Boil or microwave the diced potatoes until slightly tender before adding them to the skillet. This reduces cooking time significantly.

Use a hot skillet: Ensure the skillet is hot before adding ingredients. This helps the steak brown quickly and evenly.

Chop in advance: Prepare and chop the onion and cube the steak ahead of time. Store them in the fridge until ready to use.

Cover the skillet: Covering the skillet while cooking the eggs helps them cook faster and more evenly.