Loaded Steak Egg Hash Stacks (Printable)
Crispy hash brown stacks layered with seared steak, eggs, cheddar, avocado and chives 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)
# Steps:
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 squeeze firmly to extract as much excess moisture as possible. Transfer the dried potato and onion mixture to a mixing bowl. Add the flour, egg, salt, and black pepper, then mix until evenly combined.
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 in the skillet, flattening into even pancake shapes about 1/2 inch thick. Cook for 4-5 minutes per side until deeply golden and crisp. Drain on paper towels and keep warm.
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 recommended for the best presentation. Season lightly with salt and pepper.
05 - Place one crispy hash brown on each serving plate. Layer with sliced steak and a generous sprinkle of shredded cheddar cheese. Crown each stack with a fried egg, then finish with sour cream, green onions, avocado slices, and fresh chives.
06 - Serve immediately while hot. Pair with a bold coffee or fresh orange juice for a complete breakfast experience.
# Expert Tips:
01 -
- Every layer hits a different texture, from the crunch of the hash brown base to the runny yolk pooling over everything at the top.
- It looks wildly impressive but honestly comes together with basic pantry ingredients and one skillet.
02 -
- Skipping the potato squeezing step will give you soggy hash browns that fall apart in the pan, so really wring that towel out.
- Letting the steak rest before slicing keeps all those juices inside rather than bleeding out onto your beautiful stack.
03 -
- Cook the hash Browns in a cast iron skillet if you have one, the even heat distribution creates an unbeatable crust.
- Assemble everything right before serving so no layer has time to steam and go soft on you.