Steak and Egg Breakfast Hash

Instructions

1. 1

   In a large cast-iron skillet, heat 2 tablespoons olive oil over high heat until it shimmers. Add 2 large russet potatoes, diced into ½-inch cubes, in a single layer and press down lightly. Cook without moving for 5–6 minutes until a golden crust forms on the bottom.

2. 2

   Toss the potatoes and cook for another 5–6 minutes until they are crispy and cooked through. Season with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and black pepper to taste. Push the potatoes to the side of the skillet.

3. 3

   Add 8 oz sirloin or ribeye steak, cut into ½-inch cubes, to the center of the pan. Sear the steak without moving for 2 minutes until browned; toss and cook for an additional 1–2 minutes for medium-rare. Add ½ medium yellow onion, diced, and ½ red and ½ green bell pepper, diced; cook for 3–4 minutes until tender.

4. 4

   Add 3 cloves minced garlic and cook for 30 seconds until fragrant. Toss everything together and taste for seasoning, adjusting as necessary.

5. 5

   Create two wells in the hash and crack 2 large eggs into each well. Reduce the heat to medium-low and cook for 3–5 minutes until the egg whites are fully set but the yolks are still runny.

6. 6

   Finish the dish with fresh chives and serve hot directly from the pan, with hot sauce on the side for added flavor.