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One Pan Steak & Egg Hash

This is breakfast you can eat for dinner, dinner you can eat for breakfast, or what I usually call "weekend brunch worth getting out of pajamas for." Two cuts of steak (sirloin and ribeye for the best texture-to-flavor balance), crispy diced potatoes, mushrooms, spinach, melted havarti, and eggs cracked right into the hash. All one cast-iron pan, all done in 30 minutes.

Why this works

• Two cuts of steak. Sirloin gives you bite and texture, ribeye gives you richness and marbling. Using both means you don't have to pick. Total game-changer for hash.
• Cast iron is non-negotiable. The heavy iron holds heat evenly so potatoes get genuinely crispy and the eggs set without sticking. Non-stick won't get hot enough.
• Worcestershire sauce on the steak. A small splash adds savory umami without overpowering the meat. Don't skip.
• Eggs cracked right in. Once everything's golden, make wells in the hash and crack the eggs into them. The yolks break across the steak and potatoes when you serve.

Pro tips

• Cut the potatoes small. 1/4-inch dice cooks fast and gets crisper than bigger chunks. Speed matters when everything's in one pan.
• Pat the steak dry before searing. Wet meat steams instead of browning.
• Don't crowd the pan. Sear the steak in two batches if needed. One mound of meat in a packed pan just steams.
• Cover the pan briefly when you add the eggs. A lid traps steam and sets the whites faster while keeping the yolks runny.

FAQ

Can I use leftover steak?
Absolutely. Dice it small and add it back into the pan during the last 3 to 4 minutes just to warm through. Don't let it cook longer or it gets tough.

What other vegetables work?
Bell peppers, asparagus, kale, cherry tomatoes, leeks, anything you have in the fridge. Add tender greens at the end so they don't overcook.

Can I make this dairy-free?
Yes. Skip the havarti or use a dairy-free cheese alternative. The recipe holds up without cheese.

What if I want sunny-side up eggs?
Skip the lid and let the whites set slowly over low heat. Takes 5 to 7 minutes but gives you that picture-perfect runny yolk.

Storage

Best eaten right away. Leftovers without the eggs keep in the fridge for 3 days. Reheat in a hot skillet and crack fresh eggs into the warmed hash for round two. Skip the freezer, the potatoes go mushy.

More hearty breakfast options in Breakfast.