Loaded Steak Egg Hash Stacks (Printable)
Crispy hash brown stacks topped 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 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 a clean kitchen towel and squeeze firmly to remove all excess moisture. Transfer to a mixing bowl and combine with flour, one beaten egg, salt, and pepper. Mix until evenly incorporated.
03 - Heat 2-3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop approximately one quarter of the potato mixture for each hash brown and flatten into even pancake shapes. Cook for 4-5 minutes per side until deeply golden and crisp. Drain on paper towels.
04 - Melt butter in a nonstick skillet over medium-low heat. Fry the eggs to your desired doneness, sunny side up or over easy recommended. Season lightly with salt and pepper.
05 - Place one hash brown on each plate. Layer with sliced steak, a generous sprinkle of cheddar cheese, and a fried egg. Finish with sour cream, green onions, avocado slices, and fresh chives.
06 - Serve immediately while hot for the best texture and flavor.
# Expert Advice:
01 -
- The contrast of textures, crunchy hash browns against tender steak and a soft egg yolk, is genuinely unforgettable.
- It looks incredibly impressive on a plate but comes together without any complicated technique.
- Everything cooks in a single skillet, which means cleanup stays manageable even after a big brunch.
02 -
- Skipping the potato squeezing step will give you soggy, falling apart hash browns every single time, no exceptions.
- Letting the steak rest before slicing keeps all those juices inside the meat instead of running out onto your cutting board.
03 -
- Grate the potatoes on the large holes of a box grater for the best balance of crisp edges and tender interiors.
- Cover the steak loosely with foil while it rests so it stays warm but does not continue cooking from trapped steam.