Loaded Steak Egg Hash Stacks (Print version)
Hearty stack of crispy hash browns, seared steak, runny egg, cheddar, avocado and sour cream.
# 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)
# Method:
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 or heavy-bottomed skillet over high heat until the oil just begins to smoke. 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. Gather the edges and twist firmly to squeeze out as much excess moisture as possible. Transfer the dried potato and onion mixture to a mixing bowl. Add the flour, one beaten egg, salt, and black pepper. Stir until everything is evenly combined and the mixture holds together.
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 place it in the skillet, flattening it into a round pancake shape about 1/2 inch thick. Cook for 4 to 5 minutes per side until deeply golden and crisp. Transfer to a plate lined with paper towels to drain.
04 - Wipe out the skillet or use a separate nonstick pan. Melt the butter 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 with a pinch of salt and pepper.
05 - Place one crispy hash brown on each serving plate. Layer sliced steak over the hash brown, then sprinkle with shredded cheddar cheese so it begins to melt from the residual heat. Crown each stack with a fried egg, then finish with sour cream, sliced avocado, green onions, and fresh chives as desired.
06 - Serve the stacks immediately while everything is still hot and the hash browns remain crispy. Pair with bold coffee or fresh orange juice for a complete brunch experience.
# Expert advice:
01 -
- Every single layer brings a different texture, from the shatter crisp hash brown base to the velvety yolk running over warm steak.
- It looks like something you would order at a fancy brunch spot but comes together with basic ingredients you probably already have.
02 -
- Squeezing the potatoes dry is the single most important step, because even a little leftover moisture will make the hash browns steam instead of crisp and you will end up with soggy cakes that fall apart.
- Let the steak rest before slicing or all those beautiful juices will bleed out onto the cutting board instead of staying inside the meat where they belong.
03 -
- Use a cast iron skillet for the steak if you have one because it holds heat better than anything else and gives you a deeper, more even sear in less time.
- Keep the hash browns warm in a low oven on a wire rack while you cook the eggs so nothing gets soggy sitting on paper towels.