Description
A hearty and satisfying breakfast skillet featuring crispy roasted Yukon Gold potatoes, tender seared sirloin steak, and creamy eggs cooked to your preference. Perfect for a filling weekend morning meal.
Ingredients
Scale
- 1 lb Yukon Gold potatoes, diced into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 8 oz sirloin steak, thinly sliced
- 2 large eggs, at room temperature
- 1 tbsp unsalted butter
- 1 tbsp olive oil (for searing the steak)
- 2 green onions, thinly sliced
- Fresh parsley or chives, chopped (optional)
- Optional: 1 small bell pepper, diced
- Optional: Hot sauce or salsa, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced Yukon Gold potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl until well coated.
- Spread the potatoes evenly in your oven-safe skillet or on a baking sheet. Roast for about 20-25 minutes, flipping halfway through to ensure even browning until golden and crispy.
- While the potatoes roast, slice your steak thinly against the grain.
- Once the potatoes are nearly done, heat olive oil in the same skillet over medium-high heat (or transfer potatoes if roasted separately). Add the steak slices and sear for 2-3 minutes per side until browned but still juicy. Season lightly with salt and pepper.
- Push the steak and potatoes to one side of the skillet. Add butter to the empty side and crack the eggs directly into the pan. Reduce heat to medium-low.
- Cook the eggs to your preference: for sunny-side-up, cover loosely and cook 3-4 minutes until whites are set but yolks remain runny; for over-easy, gently flip once whites are firm.
- Turn off the heat and sprinkle green onions and fresh parsley or chives on top. Let rest for a minute to meld flavors.
- Serve straight from the skillet, optionally with a dash of hot sauce or salsa.
Notes
Slice steak thinly against the grain for tenderness. Do not overcrowd the pan to ensure potatoes roast crispy. Use high heat for searing steak to get a good crust without drying out the meat. Cook eggs gently with a lid to keep yolks runny. Season potatoes and steak separately for balanced flavor. Cast iron skillet recommended for best results. Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 skillet serving (h
- Calories: 475
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: steak and eggs, breakfast skillet, roasted potatoes, savory breakfast, easy brunch, hearty breakfast