You open the fridge and see it—a few glorious slices of leftover steak from last night’s dinner. It feels too special for a boring sandwich, but what else can you do? The answer is simple: you can turn it into the most satisfying, diner-style breakfast hash you’ve ever had.
Welcome to the ultimate leftover transformation. In my house, a good steak dinner is the gift that keeps on giving, because it means this incredible steak and potato hash is on the menu for breakfast the next day. It’s fast, it’s easy, and it’s the perfect way to make sure not a single bite of that delicious steak goes to waste.
This step-by-step guide will show you how to nail this recipe, including my number one secret for getting potatoes that are perfectly crispy, not mushy. Let’s turn those leftovers into a breakfast masterpiece.
Quick Summary: The Perfect Steak & Potato Hash
- The Golden Rule: The secret to crispy potatoes is low moisture and high heat. Par-cook your potatoes and dry them well before they hit the hot pan.
- Don’t Overcook the Steak: The steak is already cooked! Just add it at the very end to warm it through. Re-cooking it will make it tough.
- Use a Cast-Iron Skillet: For the best crispy-edged potatoes and an even cook, a cast-iron or heavy-bottomed skillet is your best friend.
- Don’t Crowd the Pan: Give your potatoes space to brown. If you have too many, cook them in two batches.
- Ready in 20 Minutes: This is a fast, hearty, and complete breakfast perfect for the weekend.
The Key Ingredients for a Perfect Breakfast Hash
Before we start cooking, let’s talk about the three core components. Getting these right is what separates a decent hash from an unforgettable one.
The Steak
You can use almost any kind of leftover steak! Ribeye, sirloin, New York strip, or even flank steak work beautifully. The key is to cut it into small, uniform, bite-sized cubes (about 1/2-inch).
The Potatoes
This is where most people go wrong. The best potatoes for hash are waxy or all-purpose potatoes like Yukon Golds or red potatoes. They hold their shape better than starchy Russets. You can use leftover boiled, roasted, or even baked potatoes! If starting from raw, see my “baby steps” instructions below.
The Veggies & Aromatics
A classic hash needs onions and bell peppers (any color will do!). They add sweetness and flavor that complements the rich steak. A little garlic is always a great addition, too.
Easy Leftover Steak and Potato Hash Recipe (Step-by-Step)
This recipe is designed to be simple and forgiving. Follow these baby steps for guaranteed success.
Step 1: Prep Your Ingredients (The “Mise End Place”)
Getting everything ready before you start cooking is the key to a stress-free experience.
- Steak: Dice 1 to 2 cups of leftover cooked steak into 1/2-inch cubes.
- Potatoes: Dice 2 to 3 medium potatoes into 1/2-inch cubes. If using leftover cooked potatoes, you’re ready. If starting from raw, see the tip below.
- Veggies: Finely chop 1 small onion and 1 bell pepper. Mince 1-2 cloves of garlic.
Pro Tip (For Raw Potatoes): To ensure your potatoes cook through and get crispy, par-cook them first. Place the diced potatoes in a bowl with a splash of water, cover, and microwave for 3-4 minutes until just barely tender. Drain them and pat them completely dry with a paper towel. This removes moisture, which is the enemy of crispiness!
Step 2: Get the Potatoes Crispy (The Most Important Part!)
This is where the magic happens.
- Heat Your Skillet: Place a large skillet over medium-high heat. A well-seasoned cast-iron skillet is highly recommended for this. [Affiliate Product Suggestion] The Lodge 12-Inch Cast Iron Skillet is a kitchen workhorse and delivers an unbeatable crust.
- Add Fat: Add 2 tablespoons of oil or butter to the hot skillet.
- Add Potatoes: Carefully add your dry, diced potatoes to the pan in a single layer.
- DO NOT TOUCH! This is my biggest secret. Let the potatoes cook, undisturbed, for a solid 5-7 minutes. This allows them to form a beautiful, golden-brown crust.
- Flip and Cook: After a crust has formed, stir the potatoes and continue cooking for another 5-7 minutes, stirring occasionally until they are crispy all over. Once done, remove them from the skillet and set them aside.
Step 3: Cook the Veggies and Add the Steak
Now we build the rest of the hash.
- Sauté the Veggies: Add the chopped onion and bell pepper to the same skillet (add a little more oil if needed). Cook for 4-5 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant.
- Combine Everything: Add the crispy potatoes back to the skillet along with the diced leftover steak. Stir everything together and season generously with salt, pepper, and maybe a pinch of smoked paprika. Cook for 1-2 minutes, just long enough to warm the steak through. Remember, don’t overcook it!
Step 4: Create the Nests and Cook the Eggs
No breakfast hash is complete without eggs!
- Make the Nests: Use the back of a spoon to create 2-4 small “nests” or wells in the hash mixture.
- Crack the Eggs: Crack one egg into each nest.
- Cook to Perfection: Reduce the heat to low, cover the skillet with a lid, and cook for 3-5 minutes. This steams the top of the eggs while the bottom cooks. The goal is a set white and a wonderfully runny yolk. For a great article on egg safety, check out this resource from the https://www.incredibleegg.org/about-us/egg-nutrition-center/
- Serve Immediately: Garnish with fresh parsley or chives and serve hot, right from the skillet.
Variations and Customization Ideas
The beauty of hash is that you can add almost anything!
- Add Some Cheese: Sprinkle shredded cheddar or Monterey Jack cheese over the hash before you add the eggs.
- Spice it Up: Add a dash of hot sauce, a pinch of cayenne pepper, or some chopped jalapeños with the veggies.
- Use Other Leftovers: Have some leftover roasted sweet potatoes or broccoli? Dice them up and throw them in! Check out our [Link to: 5 Creative Ways to Use Leftover Roasted Vegetables] for more ideas.
- Serving Suggestions: Serve with a side of toast, sliced avocado, or [Link to: Our Go-To Homemade Salsa Recipe].
Conclusion: A Breakfast Worth Celebrating
And there you have it—last night’s steak dinner has been reborn as a hearty, satisfying, and incredibly delicious breakfast. This easy leftover steak and potato hash proves that leftovers don’t have to be a boring afterthought; they can be the star of a whole new meal.
Now that you’re a hash expert, feel free to get creative! If you’re looking for inspiration for the original meal, check out our guide on.
What’s your favorite thing to add to a breakfast hash? Let me know in the comments below!
Frequently Asked Questions (FAQ)
Q1: What’s the best potato to use for hash?
Yukon Gold or red potatoes are the best because they are less starchy and hold their shape well when cooked, preventing a mushy hash. However, you can absolutely use leftover baked Russet potatoes in a pinch!
Q2: How do I keep my hash from getting mushy?
There are three keys: 1) Use a waxy potato like Yukon Gold. 2) Make sure your par-cooked potatoes are completely dry before adding them to the pan. 3) Use enough hot oil or butter and don’t stir them for the first 5 minutes to build a crust.
Q3: Can I make this with leftover roast beef instead of steak?
Yes, absolutely! This recipe is fantastic with any leftover cooked beef. Just dice up your leftover roast beef and follow the exact same steps.
Q4: What can I serve with steak and potato hash?
This dish is a complete meal on its own, but it’s delicious with a side of buttered toast (for dipping in the egg yolk!), fresh fruit, or sliced avocado. A little hot sauce or ketchup on top is also a classic choice.