Loaded Steak Egg Hash Stacks (Print Version)

Crispy hash brown patties layered with seared steak, fried eggs, cheddar, avocado and sour cream for a hearty 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)

# 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 shimmering. Sear the steak for 2-3 minutes per side for medium-rare, adjusting time to 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 edges and twist firmly to squeeze out as much excess moisture as possible. Transfer the dried potato mixture to a mixing bowl and combine with flour, one beaten egg, salt, and black pepper. Mix thoroughly until evenly incorporated.
03 - Heat 2-3 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 place into the skillet, pressing down to flatten into even pancake shapes. Cook for 4-5 minutes per side until deeply golden and crisp. Transfer to a plate lined with paper towels to drain.
04 - In a clean nonstick skillet, melt the butter over medium-low heat. Crack the eggs into the skillet and fry to your desired doneness, sunny side up or over easy works best for this dish. 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 one fried egg. Finish with sour cream, green onions, avocado slices, and a scattering of fresh chives.
06 - Serve immediately while hot for the best texture and flavor.

# Expert Advice:

01 -
  • The combination of crispy potato, tender steak, and runny eggs hits every texture craving in one bite
  • It looks impressive but actually comes together in under an hour with basic pantry ingredients
  • You can customize the toppings based on whatever you have in the fridge
02 -
  • Dry potatoes equal crispy hash browns, so dont skip the step of squeezing them in a kitchen towel
  • Letting the steak rest is non-negotiable or all those juices will end up on your cutting board instead of in your meat
  • Work in batches if your skillet is crowded because overcrowding makes everything steam instead of crisp
03 -
  • Sweet potatoes make an excellent substitution and add a lovely sweetness that pairs beautifully with the steak
  • If you want extra-crisp edges on your hash browns, press them down firmly with a spatula right after they hit the pan

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