Everything Bagel Steak & Egg Hash Bowl
Seared steak bites and sunny-side-up eggs over sweet potato hash with everything bagel seasoning.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Steak and eggs is a diner classic; here it becomes a bowl with a sweet potato hash underneath. The everything bagel seasoning goes on last for crunch.
Why this recipe works
Steaming the sweet potatoes first cooks them through quickly so they only need a few minutes to brown. Cooking the eggs gently keeps the whites tender.
Ingredient notes
For people who are pregnant, elderly or immunocompromised, cook the eggs until the yolks are firm. Sweet potatoes brown faster than white potatoes because of their sugar, so watch the heat.
Common mistakes
- Rushing the hash on high heat, which burns the outside before the inside cooks.
- Cooking the eggs over high heat, which makes the whites rubbery.
What to serve with it
Hot sauce or salsa verde.
Meal prep
Cook eggs fresh; the steak and hash reheat well.
More bowls like this
Cooking tips
Cover the eggs for the last minute to set the tops of the whites. Dry the steak cubes well for a hard sear.
Swaps and variations
Use Yukon gold potatoes. Use chicken thighs instead of steak, cooked to 165°F (74°C).
Storing and reheating
Refrigerate hash and steak within 2 hours for up to 3 days. Reheat until hot; cook eggs fresh.
Recipe
Everything Bagel Steak & Egg Hash Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
You’ll need: 2 large skillets (one nonstick for eggs); instant-read thermometer
Method
-
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potatoes and water, cover and cook 8 minutes until just tender.
-
Uncover, add the onion and 1/2 teaspoon salt, and cook 8 to 10 minutes on medium-high, stirring occasionally, until browned and crisp at the edges. Divide among 4 bowls.
-
Season the steak with the remaining salt and pepper. Heat the remaining olive oil in the same skillet over high heat and sear the steak 2 minutes, then turn and cook 1 to 2 minutes, to 130°F to 135°F (54°C to 57°C). Add to the bowls.
-
Heat the neutral oil in a nonstick skillet over medium-low heat. Crack in the eggs and cook 3 to 4 minutes, covered for the last minute, until the whites are fully set and the yolks are still soft.
-
Top each bowl with an egg and sprinkle with everything bagel seasoning.
Questions
Can I poach the eggs?
Yes. Poach 3 to 4 minutes in barely simmering water.
What steak works best?
Sirloin is affordable and tender in cubes.
Comments