Loaded Steak Egg Hash Stacks (Printable Version)
Crispy hash browns layered with seared steak, fried eggs, cheddar, avocado and chives for a savory brunch.
# 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)
# 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 just smoking. 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 rest for at least 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 edges, and squeeze firmly to extract as much moisture as possible. Transfer the dried potato and onion mixture to a mixing bowl. Add the flour, egg, salt, and black pepper, then stir until evenly combined.
03 - Heat 2 to 3 tablespoons 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 press into flat pancake shapes about half an inch thick. Cook for 4 to 5 minutes per side until deep golden brown and crisp throughout. Drain briefly on paper towels.
04 - Melt the butter in a nonstick skillet over medium-low heat. Crack the eggs into the pan and fry to your preferred 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 and a generous sprinkle of cheddar cheese. Top with a fried egg, then finish with sour cream, green onions, avocado slices, and fresh chives as desired.
06 - Serve immediately while hot so the cheese melts slightly and the hash browns remain crisp.
# Quick Tips:
01 -
- Every layer hits a different texture, from shatteringly crisp potatoes to a soft egg yolk that becomes its own sauce.
- It looks wildly impressive on a plate but honestly comes together without any fancy technique.
- The topping possibilities are endless, so it never gets boring no matter how many weekends you make it.
02 -
- Skipping the potato squeezing step will give you soggy, sad hash browns that fall apart in the pan.
- Letting the steak rest before slicing keeps all those juices inside the meat instead of running all over your cutting board.
03 -
- Press the potato patties firmly when shaping them in the pan so they hold together through the flip.
- Grate the cheese yourself from a block rather than using pre shredded since it melts far more evenly.