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**Perfect Steak and Eggs Breakfast with Homemade Hash Browns: A Hearty and Satisfying Start to Your Day**
When it comes to a satisfying, protein-packed breakfast, few meals hit the mark quite like **Steak and Eggs**. Pairing a perfectly cooked steak with fluffy eggs and crispy homemade hash browns creates a breakfast that’s not only delicious but also filling and energizing. Whether you’re craving a hearty weekend brunch or need a substantial meal to kick-start your day, this classic combination is sure to please. With a few simple steps, you can elevate your breakfast to the next level, all while using fresh ingredients and enjoying the comfort of homemade hash browns.
### Ingredients You’ll Need
This **Steak and Eggs Breakfast** is simple, flavorful, and rich in protein, making it the ultimate breakfast for those who want to fuel their day. Here’s what you’ll need:
#### For the Steak:
– **Ribeye, New York Strip, or Filet Mignon** – Choose your favorite cut of steak. Ribeye is rich and flavorful, while filet mignon is tender and lean. Choose according to your preferences and desired texture.
– **Salt and pepper** – The basic seasonings that bring out the natural flavor of the steak.
– **Garlic powder** (optional) – For a little extra savory depth.
– **Butter** – To pan-sear the steak and create a rich, flavorful crust.
– **Fresh thyme or rosemary** (optional) – Fresh herbs elevate the flavor of the steak as it cooks.
– **Olive oil** – For searing the steak in the pan.
#### For the Eggs:
– **Eggs** – You can cook them to your liking (scrambled, sunny-side up, or fried).
– **Butter** – For cooking the eggs and adding richness.
– **Salt and pepper** – To season the eggs.
– **Cheese** (optional) – A sprinkle of shredded cheese can add extra flavor, especially with scrambled eggs.
#### For the Homemade Hash Browns:
– **Russet potatoes** – These potatoes are perfect for hash browns due to their starchy texture, making them crispy on the outside and soft inside.
– **Onion** (optional) – For added flavor.
– **Butter** – For frying the hash browns.
– **Olive oil** – For crisping up the potatoes.
– **Salt and pepper** – To taste.
– **Garlic powder** (optional) – For extra flavor.
### Step-by-Step Guide to Making Perfect Steak and Eggs Breakfast with Homemade Hash Browns
#### Step 1: Prepare the Hash Browns
Start by peeling the russet potatoes and shredding them using a box grater or a food processor. Place the shredded potatoes into a bowl of cold water and let them soak for 10-15 minutes. This helps to remove excess starch, which will make your hash browns crispier.
After soaking, drain the potatoes and pat them dry with paper towels or a clean kitchen towel. The drier the potatoes, the crispier your hash browns will be.
Next, heat a large skillet over medium-high heat and add a tablespoon of olive oil and butter. Once the butter has melted, add the shredded potatoes in a thin, even layer. Let them cook without stirring for about 4-5 minutes until the bottom is golden brown and crispy. Flip the hash browns over and cook the other side for another 3-4 minutes until they are crispy and golden. Season with salt, pepper, and optional garlic powder, then transfer the hash browns to a plate and keep warm.
#### Step 2: Cook the Steak
While the hash browns are cooking, prepare your steak. Pat the steak dry with a paper towel, then season both sides with salt, pepper, and garlic powder (if using).
Heat a skillet (preferably cast iron) over medium-high heat. Add a tablespoon of olive oil to the pan. Once the oil is hot, place the steak in the pan and sear it for about 3-4 minutes on each side for a medium-rare steak, or adjust the cooking time for your preferred doneness (use a meat thermometer for precision: 125°F/52°C for medium-rare, 145°F/63°C for medium). For added flavor, add a couple of tablespoons of butter and fresh herbs like thyme or rosemary to the pan during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak as it finishes cooking.
Once cooked, remove the steak from the skillet and let it rest for 5-10 minutes to allow the juices to redistribute.
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