Loaded Steak Egg Hash Stacks (Printable)
Crispy hash brown stacks layered with seared steak, fried eggs, cheddar, avocado and sour cream — a decadent weekend brunch.
# What You'll Need:
→ Steak
01 - 14 oz ribeye or sirloin steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Hash Browns
04 - 1 lb russet potatoes, peeled and grated
05 - 1 small onion, finely grated
06 - 2 tbsp all-purpose flour
07 - 1 large egg
08 - Salt and black pepper, to taste
09 - Vegetable oil, for frying
→ Eggs
10 - 4 large eggs
11 - 1 tbsp butter
→ Toppings
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup sour cream
14 - 1/4 cup green onions, thinly sliced
15 - 1 small avocado, sliced
16 - Fresh chives, for garnish (optional)
# How-To Steps:
01 - Pat the steak dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steak for 2 to 3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. Transfer to a mixing bowl and combine with flour, one beaten egg, salt, and pepper. Mix until evenly incorporated.
03 - Heat 2 to 3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Scoop one quarter of the potato mixture for each hash brown and flatten into pancake shapes about 1/2 inch thick. Cook for 4 to 5 minutes per side until deeply golden and crisp. Drain on paper towels.
04 - Melt butter in a nonstick skillet over medium-low heat. Crack the eggs into the pan and fry to your desired doneness. Sunny side up or over easy works best for these stacks. Season lightly with salt and pepper.
05 - Place one crispy hash brown on each plate. Layer with sliced steak and a generous sprinkle of cheddar cheese. Top with a fried egg, then finish with sour cream, green onions, avocado slices, and fresh chives. Serve immediately while hot.
# Expert Advice:
01 -
- Every layer hits a different texture, from shatteringly crisp potatoes to a runny yolk that ties everything together.
- It looks like something from a diner menu but comes together with basic grocery store ingredients.
02 -
- Squeezing every drop of moisture from the grated potatoes is the single step that determines whether your hash browns crisp or turn into a soggy disappointment.
- Letting the steak rest before slicing keeps the juices inside the meat instead of running out all over your plate.
03 -
- Press the potato patties firmly with a spatula as soon as they hit the pan, compressing them helps them hold together and crisp faster.
- A splash of hot sauce over the final stack is not optional in my kitchen, it elevates every single flavor on the plate.