Steak & Eggs with Crispy Hash Browns

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

For the Steak

• 1 ribeye steak (10–12 oz / 280–340 g)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 clove garlic, smashed
• 1 sprig fresh thyme or rosemary (optional)

For the Eggs

• 2 large eggs
• 1 tsp butter
• Salt and black pepper to taste

For the Hash Browns

• 2 medium russet potatoes, peeled and shredded
• 1 tbsp melted butter or oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Make the Hash Browns

1. Shred the potatoes and place them in cold water for 5 minutes.
2. Drain and squeeze out as much moisture as possible using a clean kitchen towel.
3. Toss with salt, pepper, and melted butter.
4. Heat a skillet over medium-high heat.
5. Press potatoes into the pan and cook 5–7 minutes per side until golden brown and crispy.
6. Keep warm.

2. Cook the Steak

1. Remove steak from the refrigerator 30 minutes before cooking.
2. Pat dry and season generously with salt and pepper.
3. Heat a cast-iron skillet until very hot.
4. Add olive oil and sear steak 3–4 minutes per side for medium-rare.
5. Add butter, garlic, and herbs.
6. Spoon the melted butter over the steak for 1 minute.
7. Rest the steak for 5–10 minutes before serving.

3. Fry the Eggs

1. Melt butter in a nonstick skillet over medium heat.
2. Crack in the eggs.
3. Cook until whites are set and yolks remain runny, about 2–3 minutes.
4. Season with salt and pepper.

4. Assemble

1. Place the steak on a plate.
2. Add crispy hash browns beside it.
3. Top with the sunny-side-up eggs.
4. Sprinkle with fresh cracked pepper and parsley if desired.

Serving Suggestions

• Hot sauce
• Steak sauce
• Toast or biscuits
• Fresh fruit

ENJOY