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Crispy Loaded Steak and Eggs Skillet Recipe Easy Perfect Breakfast

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A crispy, flavorful skillet breakfast combining tender steak, golden potatoes, and perfectly cooked eggs. Quick and easy to make, perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, about 1-inch thick
  • 2 medium Yukon Gold potatoes, diced small
  • 2 large eggs, preferably at room temperature
  • ½ small yellow onion, diced
  • ½ cup diced red or green bell pepper (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme or rosemary (optional)
  • Chopped fresh parsley or chives, for garnish

Instructions

  1. Prep the Potatoes (10 minutes): Rinse and dice the Yukon Gold potatoes into small, even cubes about ½ inch. Soak them in cold water for 5 minutes to remove excess starch, then drain and pat dry thoroughly.
  2. Season the Steak (5 minutes): Pat the steak dry with paper towels. Season generously with salt, pepper, smoked paprika, and a pinch of dried thyme or rosemary on both sides. Let it rest while you start the potatoes.
  3. Cook the Potatoes (15 minutes): Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in your cast iron skillet. Add the diced potatoes in a single layer, sprinkle a little salt, and let them cook undisturbed for about 5 minutes to get a golden crust. Stir occasionally after that until potatoes are fork-tender and crispy on the edges (another 7-10 minutes). Add diced onion, bell pepper, and minced garlic halfway through cooking potatoes to soften and caramelize them.
  4. Sear the Steak (6-8 minutes): Remove the potatoes to a plate and wipe excess oil from the skillet if needed. Add 1 tablespoon olive oil over medium-high heat until shimmering. Place steak in the skillet and sear undisturbed for 3-4 minutes per side for medium-rare, depending on thickness. Remove steak and let rest on a cutting board for 5 minutes before slicing thinly across the grain.
  5. Cook the Eggs (3-5 minutes): In the same skillet, reduce heat to medium-low, add a little butter or oil if dry, and crack eggs directly in. Cook sunny side up until whites are set but yolks remain runny, about 3-4 minutes. Covering the skillet with a lid helps cook tops evenly.
  6. Assemble the Skillet (2 minutes): Return potatoes to the skillet, nestle sliced steak on top, and gently place eggs over everything. Garnish with chopped fresh parsley or chives.

Notes

For extra crispy potatoes, dry them thoroughly before cooking and avoid overcrowding the pan. Let steak rest after searing to retain juices. Cover skillet when cooking eggs sunny side up to cook tops evenly. For dairy-free, replace butter with olive oil. For lower-carb, substitute potatoes with cauliflower rice.

Nutrition

Keywords: steak and eggs, breakfast skillet, crispy potatoes, ribeye breakfast, easy breakfast recipe, loaded skillet, weekend brunch

Find it online: https://breezybake.com/crispy-loaded-steak-and-eggs-skillet-recipe-easy-perfect-breakfast/