Steak & Eggs Homestead Breakfast Plate
Tools Needed
Ingredients
1 lb sirloin or ribeye steak, diced into small cubes
3 cups diced potatoes (fresh or frozen)
½ onion, diced
1 bell pepper, diced
2 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
2–3 eggs
Optional: paprika, parsley
Instructions
1. Prep the Steak
Trim excess fat and cut steak into small bite-sized cubes.
Pat dry well — moisture prevents browning.
Season lightly with salt and pepper.
2. Cook the Steak
Heat skillet over medium-high.
Add a splash of olive oil.
Add steak in a single layer.
Do not stir for 2 minutes — you want a good sear.
Stir and cook until browned (3–4 more minutes).
Remove steak and set aside.
3. Cook the Potatoes
Add more oil + 1 tbsp butter to the skillet.
Add potatoes in a flat layer.
Season with garlic powder, salt, and pepper.
Leave undisturbed for 4–5 minutes until golden.
Flip and cook another 5–7 minutes.
Add onions and bell peppers; cook until soft.
Tips
Let steak warm up to room temp for 10 minutes before cooking for better browning.
Don’t overcrowd the skillet.
Frozen potatoes work but fresh cubes crisp better.
4. Bring It All Together
Add steak back into skillet with potatoes and veggies.
Toss everything together.
Taste and adjust seasoning.
5. Fry the Eggs
In a small pan, melt a little butter.
Crack in eggs and cook sunny-side-up or over-easy.
Season lightly with salt and pepper.
6. Serve
Plate steak and potatoes.
Add eggs on top or on the side.
Sprinkle paprika or parsley for color.