Breakfast Combos #1 Recipe
Ground steak served with 2 eggs, hash browns, and toast
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Ingredients
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Ground Steak
Eggs
Hash Browns
Toast
To Serve (optional)
Method
Ground Steak
Prepare and cook
Pat the ground beef dry with paper towels if very wet. In a bowl, combine ground beef, kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce (if using). Mix gently until just combined; avoid overworking. Heat a 10-inch skillet over medium-high heat and add 1 tablespoon vegetable oil or butter. When hot and shimmering, add the ground mixture, breaking it up with a spatula into a loose patty or crumbles depending on preference. Cook 4–6 minutes without disturbing to develop a sear, then break up and continue cooking 2–3 minutes until fully browned and cooked through (internal temperature 160°F / 71°C). Taste and adjust seasoning. Transfer to a warm plate and keep covered while you finish hash browns, eggs, and toast.
Hash Browns
Crisp the potatoes
If using frozen hash browns, make sure excess moisture is squeezed out with a towel. Heat a separate nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon butter or oil. Add optional finely chopped onion and sauté 1–2 minutes until softened. Add the shredded potatoes, spreading into an even 6–7-inch layer. Press down gently with a spatula. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook without stirring 4–6 minutes until the bottom is golden and crisp. Flip in sections (or invert onto a plate then slide back) and cook another 3–4 minutes until the other side is crisp and potatoes are cooked through. Keep warm with the cooked steak.
Eggs
Cook eggs (fried / over-easy recommended)
Use a clean small nonstick skillet over medium-low heat. Add 1 teaspoon butter or oil and let it melt and coat the pan. Crack 2 eggs into a small bowl (one at a time) and gently slide into the pan. Season with a pinch of salt and pepper. For sunny-side-up, cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook until whites set (~2 minutes), then gently flip with a spatula and cook 20–30 seconds more for a runny yolk, or longer for firmer yolks. Remove eggs to the plate with steak and hash browns.
Toast
Toast 2 slices of bread in a toaster or under a broiler until golden (about 2–3 minutes). Spread 1 teaspoon butter on warm toast and cut diagonally if desired. Serve alongside the plate.