Steak and Eggs Breakfast Plate with Crispy Hash Browns

Instructions

Step 1 Season the steak with salt, black pepper, garlic powder, and smoked paprika on both sides.
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Step 2 Heat olive oil in a skillet over medium‑high heat and sear the steak for about 3–4 minutes per side or until it reaches your desired doneness.
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Step 3 Remove the steak from the skillet and let it rest for 5 minutes to retain its juices.
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Step 4 In another pan, heat vegetable oil over medium heat and add the shredded potatoes, pressing them slightly to form crispy hash browns.
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Step 5 Cook the potatoes for 5–7 minutes, turning occasionally, until golden brown and crispy.
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Step 6 Melt butter in a nonstick skillet and crack the eggs into the pan.
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Step 7 Cook the eggs sunny‑side up or to your preferred doneness.
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Step 8 Toast the bread slices until golden and crisp.
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Step 9 Plate the steak with the eggs, crispy hash browns, and toasted bread, then garnish with chopped parsley and serve with ketchup if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the steak gently in a skillet over low heat to avoid overcooking. Hash browns can be reheated in a pan or air fryer to restore crispiness, while eggs are best cooked fresh when possible.