Juicy Steak & Shrimp Breakfast Platter

Season the ribeye steak generously with salt, pepper, and garlic powder.

Heat 1 tbsp olive oil in a skillet over high heat. Sear the steak for 4-5 minutes on each side for medium-rare (or longer if desired).

Add a pat of butter and fresh parsley on top of the steak during the last minute of cooking.

Remove from heat and let it rest for 5 minutes to keep the juices inside.

2. Sauté the Shrimp:
In the same skillet, melt 1 tbsp butter over medium heat.

Add the shrimp, seasoning with garlic powder, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through.

Remove from heat and set aside.

3. Make the Hash Browns:
In a separate skillet, heat 1 tbsp olive oil over medium-high heat.

Add the diced potatoes and chopped bell peppers. Cook for 10 minutes, stirring occasionally, until crispy and golden brown.

Season with salt and pepper to taste.

4. Scramble the Eggs: