Loaded Steak Hash Brown Stacks (Printable)
Crispy hash browns topped with seared steak, fried egg, cheddar, avocado and sour cream for a hearty 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)
# Directions:
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 or heavy-bottomed skillet over high heat until shimmering. Sear the steak for 2-3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in the center of a clean kitchen towel, then twist and squeeze firmly to extract as much moisture as possible. Transfer the dried potato mixture to a mixing bowl and combine with flour, one beaten egg, salt, and black pepper. Mix until evenly incorporated.
03 - Heat 2-3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Scoop approximately one quarter of the potato mixture for each hash brown and place in the skillet, pressing down gently to flatten into even pancake shapes. Cook for 4-5 minutes per side until deeply golden and crispy. Drain on paper towels and repeat with remaining mixture.
04 - Wipe the skillet clean and melt butter over medium-low heat. Crack the eggs into the pan and fry to your preferred doneness — sunny side up or over easy work best for these stacks. Season lightly with salt and pepper.
05 - Place one crispy hash brown on each serving 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 as desired.
06 - Serve the stacks immediately while hot for the best texture and flavor.
# Expert Suggestions:
01 -
- The crunch of a golden hash brown paired with juicy steak and a yolky egg is the kind of texture contrast that makes you close your eyes on the first bite.
- It looks like something from a diner menu but comes together in under an hour with ingredients you probably already have.
02 -
- If you do not squeeze enough moisture out of the potatoes, your hash browns will steam instead of crisp and fall apart in the pan.
- Letting the steak rest before slicing keeps all those juices inside the meat rather than running all over your cutting board.
03 -
- Get your skillet smoking hot before the steak hits the pan, because that initial sear is where all the crusty flavor develops.
- Crowd the pan with hash browns and they will steam, so give them plenty of room to fry properly.