Loaded Steak Hash Brown Stacks (Printable)
Crispy hash browns topped with seared steak, fried eggs, cheddar and avocado for a hearty brunch.
# What You’ll Need:
→ Steak
01 - 14 oz ribeye or sirloin steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Hash Browns
04 - 1 lb russet potatoes, peeled and grated
05 - 1 small onion, finely grated
06 - 2 tbsp all-purpose flour
07 - 1 large egg
08 - Salt and black pepper, to taste
09 - Vegetable oil, for frying
→ Eggs
10 - 4 large eggs
11 - 1 tbsp butter
→ Toppings
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup sour cream
14 - 1/4 cup green onions, thinly sliced
15 - 1 small avocado, sliced
16 - Fresh chives, for garnish (optional)
# How To Make It:
01 - Pat the steak dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steak for 2 to 3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in the center of a clean kitchen towel. Gather the edges and squeeze firmly to extract as much excess moisture as possible. Transfer the dried potato and onion mixture to a mixing bowl. Add the flour, egg, salt, and black pepper, then stir until evenly combined.
03 - Heat 2 to 3 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Scoop approximately one quarter of the potato mixture for each hash brown and press into flat pancake shapes in the pan. Cook for 4 to 5 minutes per side until deeply golden and crisp. Drain on paper towels and repeat with remaining mixture.
04 - Melt the butter in a nonstick skillet over medium-low heat. Crack the eggs into the pan and fry to your desired doneness, sunny side up or over easy recommended for the best presentation. Season lightly with salt and pepper.
05 - Place one crispy hash brown on each serving plate. Layer with sliced steak, a generous sprinkle of cheddar cheese, and one fried egg. Finish with sour cream, green onions, sliced avocado, and fresh chives as desired.
06 - Serve the stacks immediately while hot for the best texture and flavor.
# Expert Advice:
01 -
- Every layer hits a different texture and temperature, from the crunch of the potato cake to the run of the yolk.
- It turns a regular weekend morning into an event without requiring any special skills.
02 -
- If you do not squeeze the potatoes dry enough the hash browns will fall apart in the pan and you will end up with something closer to scrambled potatoes, which is still edible but deeply disappointing.
- Letting the steak rest for five minutes before slicing keeps the juices inside the meat instead of running all over your cutting board.
03 -
- Use a cast iron skillet for the steak because it holds heat better than anything else and gives you that restaurant quality crust.
- Grate the potatoes on the largest holes of your box grater so the hash browns have texture instead of turning into paste.