Claude’s Steak Hash Breakfast

steak hash recipe



2 tablespoons vegetable or olive oil

2 tablespoons unsalted butter (1/4 stick)

2 (10-ounce, 3/4-inch-thick) boneless New York steaks, trimmed of fat and cut into medium dice

1lb. medium russet potatoes, peeled and cut into medium dice

1 teaspoon Great American Steak & Meat Seasoning

1/2 medium yellow onion, medium dice

4 large eggs

Heat oil and butter in a large nonstick frying pan with a tight-fitting lid over medium-high heat until oil is shimmering and butter is melted. Add half of the steak, season with Great American Seasonings, plus some freshly ground black pepper, and cook, stirring rarely, until steak is browned and crusty, about 3 minutes. Remove from the pan with a slotted spoon and set aside. Repeat with remaining steak.

Add potatoes and 1 teaspoon of Great American Seasoning to the pan. Season with freshly ground black pepper and stir to coat. Pat potatoes down into a single layer with a spatula. Reduce the heat to medium and cook, stirring occasionally until potatoes are golden brown on the bottom, about 4 to 5 minutes.

Add onion and stir to combine. Cook, stirring rarely, until potatoes are golden brown all over and just give way when pierced with a knife and onion is just softened, about 5 minutes.

Add reserved steak and any accumulated juices to potato-onion mixture and stir to combine. Create 4 indentations, crack 1 egg into each indentation, and season eggs lightly with salt and freshly ground black pepper. Cover the pan and cook until egg whites are set and yolks have reached desired cook.

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