Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Quick Info

⏱️ 55 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

443 cal • 20g protein • 55g carbs • 16g fat

Tags

[North American] • [Gluten-Free] • [Easy] • [Breakfast] • [Brunch] • [Dinner] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
• Cold water, for cooking potatoes
• 1½ tablespoons kosher salt, divided
• 1 top sirloin steak (about ¾ pound)
• 1½ teaspoons freshly ground black pepper, divided
• 2 tablespoons unsalted butter, divided
• 1 tablespoon canola oil
• ½ small yellow onion, thinly sliced
• 8 ounces cremini mushrooms, stemmed and quartered
• 1 small red bell pepper, seeded and diced
• 1 teaspoon chopped fresh oregano
• 1 cup multi-colored cherry tomatoes, halved
• 4 large eggs
• 1 tablespoon minced fresh parsley

Instructions Preview

1. Add the potatoes to a large pot and fill w…
2. Place a rack in the lower third of the ove…
3. Blot the steak dry with a paper towel and …

…and 8 more steps

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Recipe by: Chris Rosa • From: Tasty