Skillet Steak and Eggs Hash


Your morning just got a whole lot brighter. With potatoes, steak and eggs, this smoked breakfast hash will fuel you up as you start your day.

Source: Bobbi Burleson, Bobbi’s Kozy Kitchen


  • 1 large Idaho potato
  • 2 tablespoons + 2 teaspoons bacon fat, or butter (separated)
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped (optional)
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 cups grilled Certified Angus Beef® brand steak or roast
  • Kosher salt
  • Fresh cracked black pepper
  • 4 large eggs


  1. Bring smoker to medium-high heat (300-400 degrees F).
  2. Scrub the potato and place it in a medium pot with enough water to cover the potato. salt the water. Bring the pot to a boil and cook for 5 minutes.
  3. Remove the potato from the water and place on a clean dish towel. Peel and dice the potato when it is cool enough to handle.
  4. Heat 2 tablespoons of bacon fat, or butter in a large grill-safe skillet. Add the potato, peppers, onion, and garlic, to the skillet and press it down flat.
  5. Allow to cook untouched for 5 minutes.
  6. Flip the hash over, add the beef, salt, and pepper, and press it down again, cooking for an additional 5 minutes.
  7. Remove from the heat and, using a large spoon, make 4 wells in the hash. Add 1/2 teaspoon bacon fat (or butter) to each well, then crack an egg into them.
  8. Place in the smoker for 5 to 10 minutes, or until the eggs are done to your liking.

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