Steak and Egg Hash Recipe
Steak and Egg Hash Recipe photo by Sponsor
Publisher Photo
Publisher Photo
This colorful meal is a perfect breakfast or dinner. Recipe provided by Eggland's Best®.
MAKES:
6 servings
TOTAL TIME:
Prep: 5min. Cook: 40min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5min. Cook: 40min.

Ingredients

  • steak, sliced
  • 1 lb potatoes, small pieces
  • 1 sweet onion, chopped
  • 4 Egglands Best Eggs (large)
  • 1 cup cherry tomatoes, halved
  • Italian seasoning
  • salt and pepper

Directions

Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
Add the potatoes to the skillet and season with salt and pepper.
Cook, stirring occasionally, until tender, (8 to 12 minutes).
Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
Cut steak into pieces and return to skillet, reduce the heat to low.
Make 4 shallow wells in the potato mixture and crack an egg into each one.
Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy! Yield: 6 servings
Originally published as Steak and Egg Hash in Eggland's Best 2015

  • steak, sliced
  • 1 lb potatoes, small pieces
  • 1 sweet onion, chopped
  • 4 Egglands Best Eggs (large)
  • 1 cup cherry tomatoes, halved
  • Italian seasoning
  • salt and pepper
  1. Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  2. Add the potatoes to the skillet and season with salt and pepper.
  3. Cook, stirring occasionally, until tender, (8 to 12 minutes).
  4. Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  5. Cut steak into pieces and return to skillet, reduce the heat to low.
  6. Make 4 shallow wells in the potato mixture and crack an egg into each one.
  7. Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  8. Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy! Yield: 6 servings
Originally published as Steak and Egg Hash in Eggland's Best 2015

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