Loaded Steak Egg Hash Brown (Printable)
Hearty brunch stacks of crispy hash browns, seared steak, fried egg and savory toppings.
# What You'll Need:
→ Steak
01 - 14 oz ribeye or sirloin steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Hash Browns
04 - 1 lb russet potatoes, peeled and grated
05 - 1 small onion, finely grated
06 - 2 tbsp all-purpose flour
07 - 1 large egg
08 - Salt and black pepper, to taste
09 - Vegetable oil, for frying
→ Eggs
10 - 4 large eggs
11 - 1 tbsp butter
→ Toppings
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup sour cream
14 - 1/4 cup green onions, thinly sliced
15 - 1 small avocado, sliced
16 - Fresh chives, for garnish (optional)
# How To Make:
01 - Pat the steak dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steak for 2-3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in a clean kitchen towel and squeeze firmly to extract as much moisture as possible. Transfer the dried potato mixture to a mixing bowl and add the flour, one egg, salt, and black pepper. Stir until evenly combined and the mixture holds together.
03 - Heat 2-3 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Scoop approximately one-quarter of the potato mixture for each hash brown and flatten into even pancake shapes about 1/2 inch thick. Cook for 4-5 minutes per side until deeply golden and crispy. Drain on paper towels and keep warm.
04 - Melt the butter in a nonstick skillet over medium-low heat. Crack the eggs into the pan and fry to your desired doneness, sunny side up or over easy works best for the stacks. Season lightly with salt and pepper.
05 - Place one crispy hash brown on each plate. Layer with sliced steak, a generous sprinkle of cheddar cheese, and a fried egg. Finish with sour cream, green onions, avocado slices, and fresh chives.
06 - Serve immediately while hot. Pair with a bold coffee or fresh orange juice for a complete brunch experience.
# Expert Tips:
01 -
- The contrast of a crispy potato base with a runny egg yolk breaking over steak is the kind of texture experience that makes you close your eyes.
- It looks wildly impressive but honestly comes together with basic ingredients you probably already have.
- Everything cooks in one or two pans so cleanup is surprisingly manageable for something this decadent.
02 -
- Do not skip squeezing the potatoes or you will end up with hash browns that steam instead of crisp and the whole stack falls apart.
- Let the steak rest before slicing or all those beautiful juices will run out onto your plate instead of staying in the meat.
03 -
- Use a cast iron skillet for the steak because it holds heat better and gives you a more even crust than a thin pan.
- The hash browns freeze beautifully so make a double batch and save half for a quick weekday breakfast.