Leftover Steak and Eggs Recipe

Egg Steak


Steak and Eggs Hash Worthy of Dinner Status

A classic diner hash gives steak leftovers the attention they deserve. You could simply toss pieces of leftover steak into the skillet while you scramble a few eggs, but that won't do. With a few more steps, you can instead, turn the ingredients into a memorable meal.

This recipe makes each hash ingredient the best it can be, with crispy potatoes, succulent caramelized onions and mushrooms, meaty flavor from the steak and a rich egg yolk bringing all the flavors and textures together.

Total Time: 50 minutes | Prep Time: 10 | Serves: 4


  • 6 tablespoons vegetable oil
  • 3 medium potatoes, preferably russet or Yukon gold, diced
  • 2 teaspoons kosher salt
  • 1 cup onions, sliced
  • 2 cups mushrooms, quartered
  • 1/2 teaspoon ground black pepper
  • 1 cup steak, sliced into 2-inch strips
  • 1/4 cup chicken stock
  • 4 eggs
  • 4 tablespoons parsley, chopped


  1. Heat the oven to 425F.
  2. On a baking sheet, toss the potatoes with 2 tablespoons of oil and 1 teaspoon salt, and roast them for about 25 minutes, turning then once or twice until all sides are crisp and browned. When the potatoes are done, turn off the oven and leave the potatoes in the oven until you are ready to add them to the hash.
  3. In a large skillet on medium low heat, add 1 tablespoon of oil, the onions, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook the onions for 15 minutes until they soften and turn golden brown. Remove them from the pan and set aside in a bowl.
  4. Turn the heat in the skillet up to medium high, add 1 tablespoon of oil, the mushrooms and 1/4 teaspoon of salt. Cook for 12 to 15 minutes or until the mushrooms turn dark brown.
  5. Turn the heat to medium and add the onions, steak and stock to the mushrooms. Heat these ingredients  for 4 to 5 minutes, stirring occasionally, until thoroughly hot.
  6. Turn the heat to low, add the potatoes, and stir all the ingredients together, keeping them warm while you cook the eggs.
  7. In a separate pan, fry the eggs in 2 tablespoons of oil for 3 to 5 minutes or until the whites are cooked and the yolks are still runny.
  8. Place a serving of hash on each plate, and top it with the egg. Sprinkle the egg with the remaining salt and pepper and 1 tablespoon of chopped parsley.