Perfect Steak and Eggs Breakfast with Homemade Hash Browns

Take the steak out of the fridge about 30 minutes before cooking to let it come to room temperature. This ensures even cooking.

Season the steak generously with salt, pepper, and any extra seasonings you enjoy, like garlic powder, onion powder, paprika, or a steak rub.

Heat a skillet over medium-high heat and drizzle in some oil.

Sear the steak for about 3-4 minutes on each side for a medium-rare finish. Adjust the time depending on your desired level of doneness and the thickness of the steak.

Remove the steak from the skillet and let it rest for a few minutes before serving. Resting helps the juices redistribute, making the steak more tender and juicy.

2. Fry the Eggs:

Lower the heat to medium and add more oil or butter to the skillet if needed.

Crack the eggs into the skillet and cook them however you like: sunny-side up, over-easy, or scrambled. Let the whites set while keeping the yolks runny for sunny-side up, or cook them longer if you prefer fully set yolks.

Season the eggs with a pinch of salt and pepper while they cook.

3. Prepare the Hash Browns:

Peel and grate the potatoes using a box grater or food processor.

Place the grated potatoes in a clean kitchen towel or paper towels and squeeze out excess moisture. This will help the hash browns crisp up.

Heat a skillet over medium heat and add a generous amount of oil or butter.

Add the grated potatoes to the skillet in a thin, even layer. Press them down with a spatula to form a compact layer.

Cook for about 5-6 minutes on one side until golden and crispy, then flip and cook for another 4-5 minutes on the other side until fully cooked and crispy.

Season with salt and pepper, and you can also sprinkle in some optional garlic powder or onion powder for extra flavor.

Serving and Storage Tips: