Perfect Steak and Eggs Breakfast with Homemade Hash Browns – A Hearty Morning Treat You’ll Crave Again and Again!
There’s just something comforting about a sizzling plate of steak and eggs with crispy golden hash browns on the side. It’s the kind of breakfast that feels like a weekend celebration, but it’s easy enough to whip up any day you’re craving something hearty. This combo gives you protein, crunch, and flavor all in one delicious plate—and trust me, once you try it this way, you’ll want to make it part of your morning routine!
When I was a kid, my dad would make steak and eggs every Sunday morning, and the smell alone would have us all running to the kitchen. Now I’ve added my own twist with homemade hash browns—crispy on the outside, tender on the inside—and the memories feel even better with every bite.
Ingredients:
- 2 ribeye or sirloin steaks
- 4 large eggs
- 2 large russet potatoes (for hash browns)
- 1/2 small onion, grated
- 3 tablespoons butter (divided)
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
- Garlic powder (optional, for hash browns)
- Fresh parsley or chives (for garnish)
Instructions:
- Peel the potatoes and grate them using a box grater. Rinse in cold water, then drain and squeeze out as much moisture as possible using a clean towel.
- Mix the shredded potatoes with grated onion, a pinch of salt, pepper, and a bit of garlic powder if using.
- Heat 2 tablespoons of butter and 1 tablespoon of oil in a skillet over medium heat. Spread the potato mixture into patties and cook until golden and crispy on both sides, about 4-5 minutes per side. Remove and set aside.
- Season steaks generously with salt and pepper. In another skillet or grill pan, heat 1 tablespoon oil over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare or to your desired doneness. Let rest before slicing.
- In the same pan, melt 1 tablespoon butter and crack in the eggs. Cook sunny-side up or over-easy as preferred.
- Plate the steak slices with eggs and hash browns. Garnish with chopped parsley or chives. Serve hot!
Nutrition Facts (Per Serving)
| Calories | 620 kcal |
| Protein | 38 g |
| Fat | 45 g |
| Carbohydrates | 22 g |
| Sodium | 410 mg |
Printable Recipe Summary
| Perfect Steak and Eggs Breakfast with Homemade Hash Browns | |
|---|---|
| Ingredients | Steaks, eggs, potatoes, onion, butter, oil, salt, pepper, garlic powder, parsley |
| Instructions | Shred potatoes, cook into hash browns, sear steak, fry eggs, and plate everything together |
FAQs
Q: What cut of steak works best for breakfast?
Ribeye, sirloin, or even flank steak are great options. Just make sure to slice against the grain for tenderness.
Q: Can I use frozen hash browns?
Yes, you can use frozen hash browns in a pinch. Just be sure to cook them until golden and crispy.
Q: How do I make my eggs extra runny or firm?
Cook sunny-side up for runny yolks, or flip them gently for over-easy/medium/hard depending on how set you like them.
Q: Can I make this meal ahead of time?
Hash browns can be prepped ahead and reheated, and steak can be cooked slightly under and warmed just before serving to avoid overcooking.
