Steak & Egg Hash

Enjoy this recipe from Our Best Breakfast & Brunch Recipes.

Submitted by: Lily James from Fort Wayne, IN

1 to 2 T. olive oil
1-1/2 lbs. beef sirloin steak, cut into 1-inch cubes
1/4 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 lb. potatoes, peeled and diced
1 onion, chopped
3 to 6 eggs
1 c. tomatoes, diced

Heat oil in a skillet over medium heat. Add beef cubes; sprinkle with seasonings. Cook beef cubes until no longer pink. Remove beef to a plate, reserving drippings in skillet. Add potatoes to skillet; cook until golden, stirring occasionally. Add onion; cook until soft and potatoes are cooked through. Return beef to skillet; reduce heat to low. With the back of a spoon, make 3 to 6 shallow wells in potato mixture; gently crack an egg into each well. Sprinkle with tomatoes. Cover and cook until eggs reach desired doneness. Serves 3 to 6.

Heat oil in a skillet over medium heat. Add beef cubes; sprinkle with seasonings. Cook beef cubes until no longer pink. Remove beef to a plate, reserving drippings in skillet. Add potatoes to skillet; cook until golden, stirring occasionally. Add onion; cook until soft and potatoes are cooked through. Return beef to skillet; reduce heat to low. With the back of a spoon, make 3 to 6 shallow wells in potato mixture; gently crack an egg into each well. Sprinkle with tomatoes. Cover and cook until eggs reach desired doneness. Serves 3 to 6.