Ground Steak Served With 2 Eggs, Hash Browns, And Toast Recipe

Prep

Finely dice the yellow onion (to yield about 1/4 cup). Mince the garlic clove.

Heat a 10-inch skillet over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat.

Add the diced onion and cook 1–2 minutes until starting to soften and become translucent.

Add the ground beef to the skillet, break it up with a spatula, and spread into an even layer. Let it sear without disturbing 2 minutes to develop browning, then stir and continue to cook 2–3 minutes until mostly browned.

Add the minced garlic and Worcestershire sauce, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook 1–2 more minutes, breaking any remaining clumps, until fully cooked through and a little caramelization forms. Taste and adjust seasoning if desired.

Transfer cooked ground steak to a warm plate and keep warm. Wipe skillet lightly with a paper towel if needed and leave skillet for hash browns or eggs as directed below.

If using frozen hash browns, thaw slightly and pat dry with paper towels. If using fresh shredded potato, squeeze out as much moisture as possible in a clean dish towel or paper towels.

Return the same 10-inch skillet to medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter; let butter melt and foam but not burn.

Add the shredded potatoes in an even layer and press down with a spatula. Reduce heat to medium. Let cook undisturbed 4–6 minutes until the bottom is golden brown and crisp.

Flip sections of the hash browns (or flip whole if you can using a plate) and cook another 3–4 minutes until the second side is golden and potatoes are cooked through. During the last minute, season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper and stir in optional chopped parsley if using.

Transfer hash browns to the warm plate with the ground steak and keep warm.

Reduce heat to medium-low and add 1 teaspoon butter or oil to the same skillet; swirl to coat.

Crack 2 large eggs into the skillet. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny; cover the pan for 30–45 seconds if you prefer the whites fully set. For over-easy: cook 2 minutes then gently flip and cook 20–30 seconds more. For over-medium/ hard cook accordingly.

Season eggs with 1/8 teaspoon kosher salt and a pinch of black pepper while cooking.

When cooked to desired doneness, slide eggs onto the plate with ground steak and hash browns.

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference (about 2–3 minutes).

Spread 1 teaspoon butter over the hot toast. Cut diagonally if desired and place on the plate or in a side basket.

Arrange on each plate: the warm seasoned ground steak, the crispy hash browns, two eggs, and the buttered toast. Serve immediately with ketchup or hot sauce on the side if desired.