Loaded Steak Egg Hash Stacks (Printable Version)
Crispy hash browns topped with seared steak, a fried egg, cheddar, avocado and chives for a hearty brunch.
# What You 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)
# Directions:
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 for 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 the center of a clean kitchen towel. Gather the corners and twist firmly to squeeze out as much excess moisture as possible. Transfer the dried potato and onion mixture to a mixing bowl. Add the flour, egg, salt, and pepper, then mix until evenly combined.
03 - Heat 2-3 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 into the skillet, flattening each portion into an even pancake shape. Cook for 4-5 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 recommended for the stacks. Season lightly with salt and pepper.
05 - Place one crispy 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 and enjoy.
# Expert Tips:
01 -
- Every layer brings a different texture, from the shatter crisp hash brown base to the runny yolk pooling over tender steak.
- It turns a regular weekend morning into something worth getting out of bed for without requiring professional kitchen skills.
02 -
- If you skip squeezing the potato mixture dry, your hash browns will steam instead of crisp and the whole stack falls apart.
- Letting the steak rest before slicing keeps all those juices inside rather than running out across your cutting board.
03 -
- Use a cast iron skillet for the steak if you have one, it holds heat better than almost anything else and gives a superior sear.
- Keep the hash browns warm in a low oven while you cook the eggs so everything lands on the plate hot at the same time.