Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 lb sirloin steak, cut into 1-inch cubes
- 2 tbsp avocado oil (or canola), divided
- 2 tbsp unsalted butter, divided
- 1 1/2 tsp kosher salt, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 4 large eggs
- 2 tbsp sliced scallions or chopped parsley (optional)
Do This
- 1. Parboil potatoes 6 minutes in salted water; drain and steam-dry 5 minutes.
- 2. Crisp potatoes in a large skillet with 1 tbsp oil + 1 tbsp butter over medium-high heat, 12–15 minutes; season and remove.
- 3. Sear steak in the hot skillet with 1 tbsp oil, 2–3 minutes undisturbed, then 1–2 minutes more; remove.
- 4. Sauté peppers and onions with 1 tbsp butter and salt, 6–8 minutes; add garlic 30 seconds.
- 5. Return potatoes and steak; splash in Worcestershire and toss.
- 6. Make 4 wells; cook over-easy eggs (2–3 minutes), flip, then 20–30 seconds.
- 7. Garnish, crack pepper, and serve immediately so the yolk coats everything.
Why You’ll Love This Recipe
- It eats like a diner breakfast and a steakhouse hash in one skillet.
- Crispy potatoes + juicy steak + runny yolk makes a rich, sauce-like finish without extra work.
- Everything cooks in one pan in smart stages, so nothing turns soggy or overcooked.
- Easy to customize with different peppers, seasonings, or cheese.
Grocery List
- Produce: 1 1/2 lb Yukon Gold potatoes, 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 2 garlic cloves, scallions or parsley (optional)
- Dairy: 2 tbsp unsalted butter, 4 large eggs
- Meat: 1 lb sirloin steak (or ribeye/strip)
- Pantry: avocado oil (or canola), kosher salt, black pepper, smoked paprika, garlic powder, Worcestershire sauce
Full Ingredients
Potatoes
- 1 1/2 lb Yukon Gold potatoes (680 g), cut into 1/2-inch cubes
- 1 tbsp avocado oil (15 mL)
- 1 tbsp unsalted butter (14 g)
- 1 tsp kosher salt, divided (use 3/4 tsp for potatoes and 1/4 tsp later as needed)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Steak and Vegetables
- 1 lb sirloin steak (454 g), cut into 1-inch cubes and patted very dry
- 1 tbsp avocado oil (15 mL)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 medium yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tbsp unsalted butter (14 g)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
Eggs and Finishing
- 4 large eggs
- 1/4 tsp kosher salt (for eggs, or to taste)
- Black pepper, to taste
- 2 tbsp thinly sliced scallions or chopped parsley (optional)
Step-by-Step Instructions
Step 1: Parboil and dry the potatoes
Bring a medium pot of water to a boil. Add 1 1/2 teaspoons kosher salt to the water, then add the 1 1/2 lb cubed potatoes. Boil for 6 minutes (you want the edges just starting to soften, not fully tender).
Drain thoroughly, then spread the potatoes on a plate or tray and let them steam-dry for 5 minutes. This quick drying step is a big deal for crispiness.
Step 2: Crisp the potatoes in the skillet
Heat a 12-inch cast iron skillet (or heavy stainless skillet) over medium-high heat for 2 minutes. Add 1 tbsp avocado oil and 1 tbsp butter.
Add the dried potatoes in an even layer. Let them sit undisturbed for 3 minutes to start browning, then stir/flip and continue cooking until deeply golden and crisp, 12–15 minutes total.
Season the potatoes with 3/4 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Transfer potatoes to a bowl and set aside.
Step 3: Sear the steak bites fast and hot
While the potatoes cook (or right after), pat the steak very dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Turn the heat to high. Add 1 tbsp avocado oil to the skillet. When the oil shimmers, add steak cubes in a single layer (work in two batches if your skillet is crowded).
Sear without moving for 2–3 minutes, then stir and cook 1–2 minutes more, just until browned on the outside (aim for medium-rare to medium; they will warm again later). Transfer steak to a plate.
Step 4: Sauté peppers and onions until sweet and glossy
Reduce heat to medium-high. Add 1 tbsp butter to the skillet, then add the sliced onion, red pepper, and green pepper. Sprinkle with 1/4 tsp kosher salt.
Cook, stirring occasionally, until softened with browned edges, 6–8 minutes. Add 2 minced garlic cloves and cook until fragrant, 30 seconds.
Step 5: Bring it all together and build the skillet base
Add the crisp potatoes back to the skillet, then add the steak (and any resting juices). Drizzle in 1 tsp Worcestershire sauce and toss everything for 60–90 seconds, just to combine and re-warm.
Taste and adjust with a pinch more salt and black pepper if needed. Use a spoon to create 4 shallow wells in the mixture for the eggs.
Step 6: Cook the over-easy eggs right on top
Reduce heat to medium. Crack 4 large eggs into the wells. Season the eggs with 1/4 tsp kosher salt and a little black pepper.
Cook until the whites are mostly set, 2–3 minutes. For the cleanest flip, you can cover the skillet for 30 seconds to lightly set the tops.
Flip each egg and cook 20–30 seconds for true over-easy (set whites, runny yolks). Remove from heat immediately.
Step 7: Finish, garnish, and serve while the yolks are runny
Top with 2 tbsp sliced scallions or chopped parsley, if using. Serve straight from the skillet, making sure everyone gets an egg.
Encourage diners to break the yolk over the steak, peppers, onions, and potatoes so it turns into a rich, glossy sauce.
Pro Tips
- Dry steak = better sear. Moisture is the enemy of browning. Pat the cubes very dry and don’t overcrowd the pan.
- Steam-dry the potatoes. That 5-minute rest after draining helps water evaporate so the potatoes crisp instead of steaming.
- Season in layers. Salt the potatoes, then lightly salt the vegetables, and only adjust at the end. This keeps everything flavorful but not salty.
- Pull the steak early. Steak bites overcook fast. Sear quickly, remove, and let carryover heat finish the job when you rewarm.
- Control the egg heat. Drop to medium for eggs so whites set without turning rubbery or burning on the bottom.
Variations
- Southwest skillet: Add 1 tsp ground cumin with the paprika, swap Worcestershire for 1 tbsp lime juice, and top with 1/2 cup shredded pepper jack.
- Mushroom-steak hash: Add 8 oz sliced cremini mushrooms with the onions and cook until browned before adding garlic.
- Cheesy diner-style: After returning potatoes and steak, sprinkle 3/4 cup shredded sharp cheddar over the top, then add eggs.
Storage & Make-Ahead
For best texture, this skillet is meant to be eaten right away (the potatoes stay crispest and the egg yolks stay saucy). If you have leftovers, store the steak/pepper/onion/potato mixture (without eggs) in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1–2 tsp oil until hot and re-crisped, about 6–8 minutes. Cook fresh eggs right before serving. To prep ahead, cube the potatoes and keep submerged in cold water in the fridge up to 12 hours; drain and dry well before parboiling.
Nutrition (per serving)
Approximate, based on 4 servings: 610 calories, 36 g protein, 34 g fat, 41 g carbohydrates, 4 g fiber, 5 g sugars, 980 mg sodium.
