Loaded Steak Egg Hash Stacks (Printable)
Hearty brunch stacks of crispy hash browns, seared steak, fried eggs, cheddar and avocado.
# Ingredient List:
→ 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)
# Steps:
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 to 3 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in the center of a clean kitchen towel. Gather the corners and twist firmly to squeeze out as much excess moisture as possible. Transfer the squeezed potato and onion mixture to a mixing bowl and add the flour, egg, salt, and black pepper. Stir until evenly combined.
03 - Heat 2 to 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop approximately one quarter of the potato mixture for each hash brown and place in the skillet, flattening each portion into a round pancake shape about 1/2 inch thick. Cook for 4 to 5 minutes per side until deeply golden and crisp. Drain on paper towels.
04 - Melt the butter in a nonstick skillet over medium-low heat. Crack the eggs into the skillet 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 hash brown on each serving 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 as desired.
06 - Serve immediately while hot for the best texture and flavor.
# Expert Advice:
01 -
- Every single texture is represented: crunch from the hash browns, juiciness from the steak, creaminess from the avocado and sour cream.
- It looks wildly impressive on the plate but honestly comes together with basic pantry ingredients and one skillet.
02 -
- Squeezing every drop of liquid from the grated potatoes is the single step that determines whether your hash browns crisp up or turn into a soggy disappointment.
- Letting the steak rest before slicing keeps all those juices inside the meat instead of running out onto your cutting board.
03 -
- Start the hash browns first and keep them warm, then cook the steak, then the eggs last so everything hits the plate hot.
- A tiny splash of vinegar in the egg pan helps the whites set faster and more evenly for picture-perfect results.