Steak Egg Hash Brown Stacks (Printable Version)
Crispy hash browns layered with seared steak, runny eggs, cheddar, sour cream and avocado 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)
# How To Make It:
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 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in the center of a clean kitchen towel and wring out as much moisture as possible. Transfer the squeezed mixture to a mixing bowl and add the flour, egg, salt, and pepper. Stir until everything is evenly combined and the mixture holds together.
03 - Heat 2 to 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop roughly one quarter of the potato mixture for each hash brown and press into flat pancake shapes in the pan. Cook for 4 to 5 minutes per side until deeply golden and crispy. 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 here. Season with a pinch of salt and pepper.
05 - Set one crispy hash brown on each plate. Layer on the sliced steak, a generous sprinkle of cheddar cheese, and a fried egg. Finish with sour cream, green onions, avocado slices, and a scattering of fresh chives.
06 - Serve the stacks immediately while everything is still hot and the cheese is beginning to melt from the warmth of the steak and eggs.
# Helpful Hints:
01 -
- Every layer brings a different texture, from shatteringly crisp potatoes to velvety egg yolk running through juicy steak.
- It looks like something from a fancy brunch menu but comes together with basic pantry ingredients and a single skillet.
- The stacks are completely customizable, so picky eaters and adventurous food lovers can sit at the same table and both leave happy.
02 -
- Squeezing every drop of liquid from the grated potatoes is the single step that determines whether you get crisp cakes or soggy disappointments.
- Letting the steak rest before slicing is nonnegotiable, skip it and you will lose half the juices onto the cutting board.
- The hash browns can be made ahead and reheated in a dry skillet to crisp them back up before assembling.
03 -
- Press the hash browns firmly with a spatula while they cook, compression is the secret to getting them to hold together and crisp evenly.
- Grate the potatoes on the large holes of a box grater and work quickly so they do not oxidize and turn gray.