Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!
I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!
This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!
Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
-
2 Moyer Beef Angus Top Sirloin Steaks
- 1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
- 1/2 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 large eggs
- 1 cup small heirloom tomatoes, halved or quartered (if larger)
Add the salt, garlic powder, onion powder, ground pepper, and smoked paprika to a small bowl and mix to combine. Pat the steaks with a paper towel and season each with 1 teaspoon of the seasoning. You’ll have 1 teaspoon left, set that aside for now.
Add the olive oil to a large saute pan, or if you have one, to a cast iron skillet. Heat over medium heat. Add the steaks and cook for 4-5 minutes on each side or until cooked to 135 degrees F. Remove from the pan and set on a cutting board to cool.
Add the potatoes to the pan and stir to coat in the drippings. Cook for about 10 minutes, stirring occasionally.
Add the onion and peppers and cook, stirring occasionally, for about 5 minutes.
While the vegetables cook, slice the steak into bite size pieces.
Reduce the heat to low and add the steak pieces to the pan. Stir to combine.
Use the back of a large spoon to make 4 indentations in the mixture.
Add the eggs to the shallow wells.
Top with the tomatoes and the remaining teaspoon of seasoning. Cover and cook over low heat for about 6-8 minutes, or until the egg whites are set but the yolks are still runny.
Remove from heat and serve.
When dishing it out to eat, make sure to break the yolk and stir in that goodness into the rest of the dish.
Each bite is filled with juicy beef, crispy potatoes and softened veggies. The tomatoes add a burst of flavor that adds a little bit of acidity to the dish as well. It’s super tasty!
This is quite a hearty breakfast, and makes for a great start to a busy weekend! It would also work great as a breakfast for dinner option.
Other Moyer Beef Posts:
- Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes
- Slow Cooker Shredded Beef Tacos with Chimichurri
- Meatballs in Tomato Sauce
- Grilled T-Bone Steak with Gremolata
- Beef Kofta Kebabs
- Hashweh (Spiced Ground Beef with Pistachios over Rice)
- Sheet Pan Steak Fajitas
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 Moyer Beef Angus Top Sirloin Steaks
- 1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
- 1/2 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 large eggs
- 1 cup small heirloom tomatoes, halved or quartered (if larger)
Instructions
- Add the salt, garlic powder, onion powder, ground pepper, and smoked paprika to a small bowl and mix to combine. Pat the steaks with a paper towel and season each with 1 teaspoon of the seasoning. You’ll have 1 teaspoon left, set that aside for now.
- Add the olive oil to a large saute pan, or if you have one, to a cast iron skillet. Heat over medium heat. Add the steaks and cook for 4-5 minutes on each side or until cooked to 135 degrees F. Remove from the pan and set on a cutting board to cool.
- Add the potatoes to the pan and stir to coat in the drippings. Cook for about 10 minutes, stirring occasionally.
- Add the onion and peppers and cook, stirring occasionally, for about 5 minutes.
- While the vegetables cook, slice the steak into bite size pieces.
- Reduce the heat to low and add the steak pieces to the pan. Stir to combine.
- Use the back of a large spoon to make 4 indentations in the mixture.
- Add the eggs to the shallow wells.
- Top with the tomatoes and the remaining teaspoon of seasoning. Cover and cook over low heat for about 6-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and serve.
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