Best 8 Steak Mushroom Breakfast Hash Recipes

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Indulge in a hearty and flavorful breakfast with Steak Mushroom Breakfast Hash, a delectable dish that combines tender steak, earthy mushrooms, crispy potatoes, and a medley of colorful bell peppers, all enveloped in a rich and savory sauce. This one-pan breakfast skillet is not only easy to prepare but also packed with protein, making it a perfect start to your day. With variations ranging from a classic version to one featuring a creamy mushroom sauce and a gluten-free option, this recipe caters to diverse dietary preferences. Discover the joy of a satisfying breakfast that promises to tantalize your taste buds and leave you feeling energized throughout the morning.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK AND EGGS HASH RECIPE BY TASTY



Steak And Eggs Hash Recipe by Tasty image

Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Provided by Chris Rosa

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)
cold water, for cooking potatoes
1 ½ tablespoons kosher salt, divided
1 top sirloin steak
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
1 tablespoon canola oil
½ small yellow onion, thinly sliced
8 oz cremini mushroom, steemed and quartered
1 small red bell pepper, seeded and diced
1 teaspoon fresh oregano, chopped
1 cup cherry tomato, halved
4 large eggs
1 tablespoon fresh parsley, minced

Steps:

  • Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
  • Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
  • Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
  • Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
  • Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
  • Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
  • Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
  • Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

STEAK HASH



Steak Hash image

"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
3 medium potatoes (about 1 pound), peeled, cooked and diced
1 cooked steak, diced (about 1 cup)
1/4 to 1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded Monterey Jack cheese
4 eggs

Steps:

  • In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

SKIRT STEAK WITH MUSHROOM HASH



Skirt Steak with Mushroom Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold or red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1 1/4 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 10-ounce package baby spinach (about 8 cups)
1 tablespoon unsalted butter
8 ounces cremini mushrooms, quartered
1/3 cup dry white wine

Steps:

  • Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.
  • Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ½ teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.
  • Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
  • Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
  • Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 106 milligrams, Sodium 643 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

MUSHROOM STEAK



Mushroom Steak image

Usually, I'd make this dish in the oven. But when I knew I wouldn't have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! -Sandy Pettinger, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 beef top round steak (2 pounds), cut into 1-1/2-inch strips
2 cups sliced fresh mushrooms
1 small onion, cut into thin wedges
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup sherry or beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Hot cooked egg noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

STEAKHOUSE MUSHROOMS



Steakhouse Mushrooms image

I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms. -Kenda Burgett, Rattan, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup butter, cubed
1 pound medium fresh mushrooms
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 teaspoon browning sauce, optional

Steps:

  • In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.

Nutrition Facts : Calories 131 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

STEAKS WITH MUSHROOMS



Steaks with Mushrooms image

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh mushrooms

Steps:

  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

MUSHROOM HASH WITH POACHED EGGS



Mushroom hash with poached eggs image

Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 27m

Number Of Ingredients 8

1 ½ tbsp rapeseed oil
2 large onions , halved and sliced
500g closed cup mushrooms , quartered
1 tbsp fresh thyme leaves , plus extra for sprinkling
500g fresh tomatoes , chopped
1 tsp smoked paprika
4 tsp omega seed mix (see tip)
4 large eggs

Steps:

  • Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
  • Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
  • If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

MUSHROOM-POTATO HASH RECIPE



Mushroom-Potato Hash Recipe image

Knock their socks off with our Mushroom-Potato Hash Recipe. Our Mushroom-Potato Hash Recipe is a cinch to make thanks to ready-made hash brown potatoes.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings

Number Of Ingredients 9

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 pkg. (8 oz.) sliced fresh mushrooms
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup butter
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes
1/2 tsp. pepper
1/2 cup chopped fresh parsley

Steps:

  • Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. Add mushrooms; cook 2 to 3 min. or until tender. Add broth; cook 3 to 4 min. or until liquid has evaporated. Remove onion mixture from skillet; set aside. Wipe skillet clean.
  • Melt butter in skillet on medium-high heat. Add potatoes; cook 20 min. or until browned, stirring frequently. Stir in onion mixture, pepper and parsley.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Tips:

  • Use high-quality steak: The quality of the steak will greatly impact the final dish, so be sure to use a good-quality cut of meat. Look for a steak that is well-marbled and has a good amount of flavor.
  • Cook the steak properly: The key to a great steak is to cook it properly. For a medium-rare steak, cook the steak for 3-4 minutes per side in a hot skillet or on a grill. Let the steak rest for 5 minutes before slicing it.
  • Use a variety of mushrooms: This recipe uses a variety of mushrooms, including shiitake, oyster, and cremini mushrooms. You can use any type of mushrooms you like, but be sure to use a variety of colors and textures for the best results.
  • Don't overcrowd the skillet: When cooking the mushrooms, be sure not to overcrowd the skillet. This will cause the mushrooms to steam instead of brown.
  • Season the dish well: Season the dish generously with salt, pepper, and garlic powder. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
  • Serve the hash with your favorite toppings: This hash can be served with a variety of toppings, such as a fried egg, avocado, or salsa. You can also serve it with a side of toast or rice.

Conclusion:

This steak mushroom breakfast hash is a delicious and easy-to-make dish that is perfect for a weekend brunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a hearty and satisfying breakfast or dinner, give this steak mushroom breakfast hash a try.

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