Perfect Steak and Eggs Breakfast with Crispy Homemade Hash Browns

Ingredients:

For the Steak and Eggs:

• 2 ribeye or sirloin steaks (about 8 oz each)

• 4 large eggs

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and freshly ground black pepper, to taste

• Optional: fresh herbs (like thyme or rosemary) for basting

For the Homemade Hash Browns:

• 2 large russet potatoes, peeled and grated

• 1 small onion, grated (optional)

• 1 tablespoon all-purpose flour

• 1 egg

• Salt and pepper, to taste

• 2 tablespoons butter or oil for frying

Instructions:

1. Prepare the Hash Browns:

• Grate the potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.

• In a mixing bowl, combine grated potatoes, grated onion (if using), flour, egg, salt, and pepper. Mix well.

• Heat butter or oil in a skillet over medium heat. Scoop spoonfuls of the mixture into the skillet and flatten slightly with a spatula.

• Cook until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

2. Cook the Steak:

• Let steaks sit at room temperature for 20–30 minutes before cooking.

• Season both sides with salt and pepper.

• Heat olive oil in a cast-iron skillet over medium-high heat. Sear steaks for about 3-4 minutes per side for medium-rare (adjust timing for desired doneness).

• In the final minute of cooking, add butter and optional herbs. Tilt the pan and spoon the melted butter over the steaks.

• Transfer to a plate and let rest for 5 minutes.

3. Fry the Eggs:

• In the same skillet or a clean nonstick pan, melt a bit of butter or add oil over medium heat.

• Crack in the eggs and cook sunny-side up or to your preferred doneness. Season lightly with salt and pepper.

4. Assemble the Plate:

• Serve each steak with two eggs and a generous portion of crispy hash browns. Add hot sauce or ketchup on the side if desired.

Enjoy your hearty and satisfying breakfast!