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Steak and Eggs with Hash

The best way to enjoy steak for breakfast is with baked eggs and potato mushroom hash!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Chews and Brews

Ingredients

Marinade

  • 2 Tbsp. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. Aleppo chiles
  • 1/2 tsp. fenugreek
  • 1/2 tsp. thyme
  • 1/8 tsp. black pepper
  • 1/8 tsp sea salt

Eggs and Hash

  • 1 Tbsp. each olive oil and coconut oil
  • 2 medium sized potatoes cubed
  • 1/2 yellow onion diced
  • 2-3 garlic clove minced
  • 1/2 orange pepper diced
  • 2 cup mushrooms sliced
  • 1/2 tsp. Aleppo chiles
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. tomato powder
  • Pinch salt and pepper
  • 4 eggs

Instructions

  1. Mix the steak marinade ingredients together and marinate the steak in a small dish for 30 minutes or longer.
  2. Start the hash by heating the cast iron skillet on the stove, and heat the olive oil and coconut oil. Add in the potatoes, onions and garlic and let cook while stirring until potatoes start to soften, about 20 minutes.
  3. Add in the remaining vegetables and herbs and spices; stir to combine and let cook while stirring occasionally for about 7 - 10 minutes.
  4. Preheat oven to 400 degrees F and fire up your grill.
  5. Flatten the hash with a spatula to an even layer and using a spoon make four shallow indents in the hash. Crack an egg into each of the the indents. Transfer cast iron skillet to the preheated oven and bake until egg whites set, about 15 minutes.
  6. While the skillet hash is in the oven, grill your steak until your preferred doneness.
  7. Serve grilled steak with baked eggs and hash, sprinkle smoked paprika or Aleppo chiles over top.