Leftover steak may be a rare occurrence, but when you’ve got leftover cooked steak on hand, a Steak Breakfast Hash is a no brainer. It’s a great way to take a little bit of cooked steak and feed a family. My breakfast hash uses sweet potatoes, Brussels sprouts, garlic and a pinch of smoked paprika for lots of textures and deep flavor.
Breakfast Hash with Leftover Steak
A hash is a great way to use up leftover cooked steak for a few reasons. One, a hash takes a single serving of steak and makes it go further simply by adding some hearty veggies and eggs. And secondly, there’s little risk in over-cooking the cooked steak because you add the steak with the eggs and gently cook the entire dish just until the steak is warmed through and the eggs are set. So each bite of steak is as good as the day you cooked it!
And finally, hashes are uber forgiving. You can mix and match with a variety of vegetables and spices. Plus, you can use whatever kind of cooked steak you have on hand whether it’s a ribeye, top sirloin or skirt steak.
Breakfast Hash Ingredients
- Leftover Cooked Steak: for this recipe I use leftover Steak Bites. You can use whatever leftover cooked steak you have on hand. If you have fresh steak, I recommend adding it to the skillet in the last 4 minutes of cooking before adding the eggs.
- Sweet Potato: you’ll need one large sweet potato—it should weigh ¾ to 1 pound. No need to peel the potato, but it is important to dice it pretty small so it cooks quickly.
- Onion: a yellow or white onion will work here. You’ll only need ½ of a large onion. Use the other half of the onion to make our Cauliflower Gratin.
- Brussels Sprouts: You’ll need half a pound of Brussels sprouts for this recipe. If you can’t find or don’t like Brussels sprouts, you can also use green beans or broccoli.
- Garlic: just a couple cloves of garlic is all you need. Fresh is best! In a pinch you can use 1 teaspoon of garlic powder.
- Thyme or Rosemary: either work here and while I recommend using fresh, dried can also be used. I’d use 1 teaspoon of dried instead of 2 teaspoons fresh.
- Butter: you’ll need 2 tablespoons of unsalted butter for this recipe. You can use olive oil (or a combo of the two) but I like butter because it promotes browning on the vegetables.
- Smoked Paprika: just a dash of smoked paprika adds a lot of savory flavor to this dish. You’ll need half a teaspoon. I also like to add smoked paprika to my Hungarian Mushroom Soup and in the Blackening Seasoning for Blackened Salmon.
- Cayenne: you can also use a dash of hot sauce like Tabasco or Sriracha instead. Whatever you prefer!
- Worcestershire: just a splash of Worcestershire works wonders! It adds tons of savoriness and helps to deglaze the pan (with a bit of water). Worcestershire is also my secret ingredient in my Homemade Guacamole.
- Eggs: I like large eggs here, but you can use whatever size eggs you have on hand.
How to Make Breakfast Hash with Leftover Steak
- Cook the sweet potato and onion until softened and starting to brown, this will take about 8 minutes.
- Stir in the brussels sprouts, garlic, thyme, paprika, and cayenne cook briefly.
- Add the Worcestershire and water then cover the pan and allow the vegetables to cook until starting to become tender.
- Remove the lid and continue to cook until the brussels sprouts start to brown. Allow the vegetables to cook, without stirring too frequently, so they can achieve some browning.
- Remove the pan from the heat and stir in the cooked chunks of steak.
- Form wells in the vegetables and steak then crack eggs into each well. Be sure to season the eggs with salt and pepper! Then return the pan to low heat and cook just until the steak is warmed through and the egg whites are set.
Pro Tips
- Reheating steak is serious business. Steak can go from perfect to overcooked quickly. The key here is to just warm the steak through! You don’t want to cook it. I recommend adding the steak to the vegetable mixture off heat and right before you add the eggs. Then be sure to cook the hash over low and just until the egg whites are set.
- Cut the sweet potato pretty small for this recipe! This is key to decreasing overall cook time. If you cut them larger, increase the first cook time by a few minutes.
How to Store Breakfast Hash
Store leftover breakfast hash in a glass container with a tight-fitting lid in the refrigerator. Breakfast hash leftovers will last up to 4 days.
Do I Have to Add Eggs to Hash?
Absolutely not, you can skip the eggs if you like!
Ingredients Substitutions and Variations on this Breakfast Hash
Take this a Tex-Mex route and add some minced jalapeno, diced bell pepper and hot sauce. Serve with a Tomatillo Salsa or Chipotle Tomato Salsa.
In the summer, add some grape tomatoes, fresh basil and green beans instead of the brussels sprouts.
Looking for something more indulgent? Cook up some bacon in the skillet and use the drippings to cook diced yukon gold potatoes and onion. Add the crispy bacon to the hash and top it all off with some shredded Cheddar.
More Savory Breakfasts to Try
Breakfast for dinner? More like dinner for breakfast.
- Love the idea of steak for breakfast? Try our Korean Steak and Eggs. They are insanity.
- Another great egg dish is our Turkish Eggs. They have a lovely brightness to them that leave you feeling satisfied but not weighed down.
- Make tacos for breakfast with our Austin-Style Migas Breakfast Tacos! Fried tortilla strips get folded into cheesy scrambled eggs and piled into warm tortillas and topped with all the fixings.
- Fried rice deserves a place at the breakfast table. Made with pork sausage, tons of kale, peas and a spicy mayo—our Breakfast Fried Rice is so dang good!
Leftover Steak Breakfast Hash Recipe
Description
Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet potato (¾ lb.), cut into ¼-inch cubes
- ½ large yellow onion, finely diced
- 8 ounces brussels sprouts, trimmed and halved
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or rosemary
- ½ teaspoon smoked paprika
- Pinch cayenne
- ½ teaspoon Worcestershire
- 8 ounces leftover Steak Bites or diced cooked steak
- 4 large eggs
- Chives and roasted garlic aioli, optional
Instructions
- Melt 2 tablespoons butter in a large (12-inch) nonstick skillet or sauté pan over medium-high. Add 1 finely diced sweet potato and ½ of a diced onion and cook until softened and browned; 8–10 minutes, stirring occasionally.
- Stir in 8 ounces halved Brussels sprouts, 2 cloves minced garlic, 2 teaspoons chopped thyme, ½ teaspoon paprika and pinch cayenne; cook until fragrant, about 30 seconds. Add ½ teaspoon Worcestershire and 1 tablespoon water, cover and cook 4 minutes, stirring halfway through.
- Remove lid, stir and cook until Brussels sprouts are browned and tender, about 4 minutes, stirring once halfway through cooking (avoid stirring too much or the Brussels sprouts won’t brown as desired).
- Off heat, stir in 8 ounces cooked and cubed steak then make 4 shallow indentations (about 1 ½ inches wide) in hash using back of spoon. Crack an egg into each indentation and season eggs with salt and pepper.
- Cover and cook over low heat until egg whites are just set and yolks are still runny, 5–8 minutes. Serve with fresh chives and Roasted Garlic Aioli—you can also serve with spicy mayo (sriracha mixed with mayonnaise).
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Equipment
Notes
Nutrition
