Country Boy Hash Recipe

Prep steak and potatoes

Pat the diced sirloin dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. If using fresh potatoes, parboil or roast until tender, then smash/coarsely mash to make about 3 cups. If using frozen shredded or prepared mashed browns, thaw and drain excess moisture.

Brown the steak

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil. Add the diced sirloin in a single layer (work in batches if necessary) and sear without moving 2 minutes, then stir and cook another 1–2 minutes until browned but not fully cooked through. Remove steak to a plate and set aside.

Cook vegetables

Reduce heat to medium, add 2 tablespoons butter to the same pan. Add the diced onion and both bell peppers. Season with a pinch of salt. Sauté 4–6 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine steak and potatoes

Raise heat to medium-high again, return the seared sirloin to the pan with the vegetables. Add the prepared mashed/shredded browns to the skillet, breaking up any large lumps and spreading into an even layer. Press lightly with a spatula and let cook undisturbed 3–4 minutes to form a light crust. Flip and cook another 3–4 minutes until potatoes are hot and have golden-brown bits.

Season and finish

Stir in Worcestershire sauce, smoked paprika, remaining 1/2 tsp kosher salt (adjust to taste), and remaining 1/4 tsp black pepper. Taste and adjust seasoning. If mixture seems dry, add up to 1 tablespoon butter and stir until glossy. Sprinkle chopped parsley if using. Keep the hash warm while you fry the eggs.

Cook over-easy eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs into a small bowl then gently slide into skillet (or crack directly). Season each with a light pinch of salt and pepper. Cook undisturbed until the whites are mostly set, about 2–3 minutes. Carefully flip each egg with a thin spatula and cook 15–30 seconds more for over-easy (runny yolk). Remove from heat.

Plate about 3/4 cup mashed browns per serving as a base (for 4 servings use all prepared browns). Spoon a generous portion of the steak-and-pepper hash over the mashed browns (about 1 cup per serving). Top each with an over-easy egg. Garnish with additional chopped parsley and serve with hot sauce or steak sauce on the side.

Make-ahead and reheating note: Prepare hash and mashed browns ahead and refrigerate. Reheat gently in a skillet over medium until hot, adding a splash of water or butter if dry. Fry eggs fresh just before serving for best texture.