Steak and Eggs with Texas Sweet Potato Hash

IngredientsPotatoes, Eggs, Vegetables, Meat
Day PartBreakfast
Cuisine TypeAmerican
Steak and Eggs with Texas Sweet Potato Hash

Hash browns are the traditional accompaniment to a steak-and-eggs breakfast, but chef Phillips changes it up by serving a sweet potato hash at his restaurant. It’s a colorful—and satisfying—way to start the day.


Sweet Potato Hash:
1 tbsp. butter
1 tbsp. oil
2 sweet potatoes, diced small
1 med. sweet onion, diced small
1 poblano pepper, diced small
½ bell pepper, diced small
1 cup baby arugula

Steak and Eggs:
2 (10 oz.) flatiron steaks
2-4 eggs
Salt and pepper, to taste


  1. Prepare Sweet Potato Hash: Preheat med. skillet on med. heat with butter and oil. Add sweet potato; saute 4 min. Add onion and peppers; saute until potatoes are soft. Turn off heat and fold in arugula; season with salt and pepper to taste.
  2. For steaks: Preheat ovenproof pan to med. heat.  Season steaks with salt and pepper and place in pan. Sear on one side for 8 to 10 min.; flip steaks over and cook for another 8 to 10 min. Remove steaks from pan and set aside to rest.
  3. In same pan, melt a little butter. Crack eggs into pan. Season with salt and pepper and cook till desired consistency.

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