Steak & Sweet Potato Breakfast Hash
This 20-minute breakfast hash includes tender sweet potato, apple or pear, steak, and eggs for a hearty meal that gives the perfect balance of sweet and savory.
Update: This recipe was originally published in 2017 and has been republished with all new photos.
How do you feel about sweet versus savory breakfasts? I like both which always floors my husband. He’s firmly in the savory breakfast camp and completely appalled when I make something really sweet. I can go either way though. Some days I want eggs, potatoes, and turkey bacon. Some days I want Chocolate Chip Banana Oat Muffins.
This Steak & Sweet Potato Breakfast Hash has a bit of both sweet and savory. Plus it’s a hash which is my go-breakfast breakfast. I love them because they’re really fast, everything just goes in one skillet, and you can always mix it up by switching up your ingredients.
Get creative with hash! I use diced apple or pear to amp up the sweetness in this particular dish.
Don’t forget something green. Arugula and spinach are often featured in my breakfast hash but in this recipe I just did a little green onion. It gives a nice bite to balance out the sweetness of the sweet potatoes and fruit.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive or avocado oil
- Sirloin steak
- Sweet potatoes
- Apple or pear
- Green onion
- Salt and pepper
We start by searing the steak. Add salt and pepper. Once steak is seared, set it aside.
Now it’s time to sauté the sweet potatoes. The goal here is to get them tender with some browning. Stir occasionally as you cook the potatoes.
Once potatoes are done, toss that steak back in the skillet along with the diced apple or pear. Season everything with salt and pepper.
Finally it’s time to create a little room for the eggs, crack them in there, cover, and let it all cook until the eggs are just how you like them. I like firm whites with runny yolks but you can cook your eggs for less or more time until you’ve hit that sweet spot.
Tips to getting your potatoes tender in a hash
Occasionally I’ll hear that someone is struggling to get their potatoes softened. 10 times out of 10 it comes down to a simple fix. Here are my tips for making sure you get that perfect texture!
- Dice your potatoes so they’re 1/2-inch or 3/4-inch. The larger your potatoes pieces the longer they’ll need to cook so don’t go too big.
- Make sure you cut those potatoes all the same size. If some chunks are large they’ll cook more slowly while your smaller pieces get overdone.
- Use a large enough skillet so that your potatoes don’t overcrowd the pan. You want as many potatoes as possible to touch the bottom surface of the skillet. I always use a 12″ nonstick skillet when I make a hash.
- Don’t flip your potatoes too frequently. You want the potatoes touching the bottom of the pan to have time to brown.
- But DO flip those potatoes. While you can move the potatoes around too much, you can also move them around too little. Stir occasionally so that all the potatoes have a chance to rest on the bottom for browning.
- Don’t be afraid of a higher heat. I cook my skillet potatoes on medium-high heat. This temp is plenty high to brown my potatoes and get them tender fairly quickly. If you’re cooking on medium or medium-low you’ll find that your potatoes take a mighty long time to cook and they won’t brown.
Can you use a different potato?
Yes! I love and use all types so feel free to use what you have instead of sweet potatoes.
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Steak & Sweet Potato Breakfast Hash
- 2 tbsp olive or avocado oil
- 1 lb sirloin steak or cut of choice, cut into 1-inch pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
Sweet Potato Hash
- 4 cups sweet potatoes, diced
- 1 apple or pear, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs
- salt to taste
Optional Garnish: sliced green onion
- Add 1/2 tbsp of olive oil to your skillet and heat to medium high. Once oil is hot, add steak pieces. Salt and pepper. Quickly sear the outside of your steak. You do not want it to cook through. Just let it brown on one side, flip, remove from skillet and set aside. This takes about 1 – 2 minutes if your skillet was hot to start.
- Add the remaining olive oil to the skillet. Add diced potatoes. Sauté over medium to medium high heat, stirring frequently to prevent sticking. You want your potatoes to brown and become tender. This can take up to 10 minutes.
- Reduce heat to medium. Stir in diced apples and steak. Season with salt and pepper.
- Use a spatula to create 4 holes in your hash. Crack one egg in each hole. Add salt to the tops of the eggs. Cook until eggs are how you like them. Garnish with green onion (optional).