Country Fried Steak & Eggs Recipe

Prepare patties

Divide the 1 lb ground beef into 4 equal portions and form into thin patties about 1/2 inch thick. Season both sides lightly with 1/2 tsp of the kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder (reserve remaining seasonings for dredge if desired).

Make dredge

In a shallow plate or bowl, combine 3 tbs flour, 1 tbs cornstarch (optional), remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. Mix well.

Dredge and fry steaks

Heat a large skillet over medium-high heat and add 4 tbs vegetable oil. Lightly dredge each patty in the flour mixture, shaking off excess. When oil is shimmering, add patties (work in batches if needed) and fry 3–4 minutes per side until golden brown and cooked through (internal temp ~160°F / 71°C). Transfer cooked patties to a plate and reserve pan drippings in the skillet for the gravy.

Keep the skillet with pan drippings over medium heat. If there is less than 2 tbs drippings, add 2 tbs butter to make up the fat. Add 2 tbs butter and melt. Stir in 2 tbs flour and cook, whisking, for 1–2 minutes until the raw flour smell cooks out and the roux turns a light golden color.

Gradually whisk in 2 cups whole milk, breaking up any lumps, and bring to a gentle simmer. Simmer 3–5 minutes, whisking frequently, until the gravy thickens to a pourable but coating consistency. If gravy becomes too thick, whisk in 1–2 tbs additional milk.

Season gravy with Worcestershire sauce, and salt and coarsely ground black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper, adjust as needed). Return the cooked steaks to the skillet and spoon gravy over them to warm and coat. Keep warm on lowest heat while you cook eggs and hash browns.

Cook hash browns

In a separate nonstick or cast-iron skillet, heat 1 tbs vegetable oil over medium-high. When hot, spread 1 cup shredded hash browns in an even layer and press gently. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed 4–6 minutes until golden and crisp on the bottom. Flip in sections (or use a spatula to turn) and cook another 3–4 minutes until crisp and cooked through. Reduce heat to low and keep warm.

Cook eggs

In a small skillet over medium-low, melt 1 tbs butter. Crack 2 eggs into the pan and cook to desired doneness: sunny-side up 3–4 minutes until whites set but yolks still runny, or 4–6 minutes for over-easy (flip carefully and cook 20–30 seconds). Season eggs with a pinch of salt and pepper.

Toast or warm the choice of bread (2 slices or a biscuit/English muffin) while finishing the plate.

Plate: Place one or two country fried steak patties on each plate (depending on appetite), spoon generous amount of country gravy over the steaks. Add a portion of hash browns beside the steaks, and place two eggs on the plate (or on top of the steak if preferred). Garnish with chopped parsley. Serve immediately with the choice of bread.

Notes: Adjust gravy seasoning to taste. Leftover gravy can be refrigerated for 2–3 days and reheated gently, thinning with milk if necessary.