Crispy Skillet Potatoes with Steak and Eggs
4 ServingsBack to recipe
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 pound New York strip steak
- Kosher salt
- Freshly ground pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon smoked paprika (chipotle pepper powder)
- 4 eggs
- Place potatoes in a medium sauce pan, cover with water, bring to a boil and simmer just until tender, about 10 – 15 minutes.
- Heat oil in a large skillet over medium-high heat. Season steak on both sides with salt and pepper. Add to skillet and cook 4-6 minutes per side for medium rare; 7-9 minutes per side for medium. Remove steak from the skillet and allow it to rest.
- Add the onion and bell peppers to the pan and cook over medium heat until they start to soften, about 5 minutes. Add potatoes and paprika and season with salt and pepper. Cook until the potatoes are crispy around the edges. Using a 6-3/4" Petite Carver or Trimmer, cut the steak into 1-inch cubes and stir into the potatoes.
- Using a spoon, make four holes in the hash pushing the potato mixture aside until you can see the bottom of the pan. Crack an egg into each hole and season with salt and pepper. Place a cover on the skillet and cook about 5 minutes. Serve warm.
- Hint: Always let steak come to room temperature (70 degree F.) before cooking or grilling. A cold steak will contract when it hits the heat and cause it to toughen. Remove the steak from the refrigerator at least 30 minutes before cooking it. Pat the steak dry with a paper towel. The steak should be completely dry before cooking. If the steak is wet, you will essentially be steaming it.