Steak + Egg Hash Recipe
8 oz, USDA Choice Flat Iron, sliced over breakfast potatoes, two eggs over easy. Fresh baked buttermilk biscuit.
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Ingredients
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Meat
Potatoes
Eggs
Biscuit
Method
Preparing the Steak
- 1
Season and Cook the Steak
Season the USDA Choice Flat Iron Steak with salt and black pepper. Preheat a skillet over medium-high heat and add a small amount of oil. Once hot, place the steak in the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let it rest for 5 minutes before slicing.
Cooking the Potatoes
- 2
Cooking the Eggs
- 3
Fry the Eggs
In a non-stick skillet, heat a small amount of oil or butter over medium-low heat. Crack the two eggs into the skillet and cook gently until the whites are set but the yolks remain runny, about 3-4 minutes. Carefully flip the eggs and cook for an additional 30 seconds if you prefer a firmer yolk.
Baking the Biscuit
- 4
Make the Buttermilk Biscuit
Preheat the oven to 450°F (232°C). In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.
