Beef and Eggs over Breakfast Potatoes is my family’s version of steak and eggs. Filling, hearty, big beefy breakfast. Make it for a crowd or make it for yourself.
When I know we are going to have a house full of people, I pile beef short ribs in the pressure cooker in preparation of this breakfast. When they are done, I pile the beef into a container and pop it in the fridge until the next morning. It makes feeding a herd completely doable – whether the herd is just my husband and kids or house guests that have come to visit and tour our beautiful Savannah. If you are feeling really spunky, you can even cut up the potatoes the night before, cover them with water and pop them in the fridge too.
While celebrating National Beef Month with the Georgia Beef Board, we’ve done Cast Iron Flank Steak and Pressure Cooker Beef Short Ribs. Both are fantastic weeknight dinners – easy to get on the table, hearty and filling. But we are pretty sure that Georgia’s 15,000 beef producers would like you to eat beef for breakfast as well. After all they do produce more than a million head of cattle every year.
This post is sponsored by the Georgia Beef Board, the state chapter of the National Beef Checkoff. All opinions are my own – except the ones that belong to my husband and 3 kids who are very excited about National Beef Month.
Beef and Eggs over Breakfast Potatoes
Ingredients
- 2 lbs red potatoes diced small into bite-sized pieces
- 2 tbsp butter
- 2 tbsp olive oil
- Kosher salt
- parsley for garnish
- Previously cooked Pressure Cooker Beef Short Ribsor Beef Roast pulled apart with bones and excess fat discarded.
- 6 eggs
- 2-3 tbsp olive oil
- Kosher salt and Pepper
- Top with fresh cherry tomatoes sliced avocado, chives or parsley. Add salsa, salsa verde, guacamole or sour cream!
Instructions
- Dice the potatoes small, skins on, and cover them in water to release the starch. If the water gets cloudy, drain the potatoes and add fresh water.
- Heat a stainless steel or cast iron pan over medium heat. You will want enough butter and olive oil to nicely coat the bottom of the pan, adjust butter and oil quantities based on how large the pan is that you are using for the potatoes.
- When the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatoes. Pat them dry first, and add them in a single layer to the pan. Sprinkle with Kosher Salt.
- Allow potatoes to pan fry until the bottoms are deeply golden. Flip the potatoes over and allow the other side to cook to golden as well. Use a spatula to move them around at this point and make sure the potatoes are cooked evenly on all sides. Use a fork and test the tenderness of your potatoes. If they are not quite soft, cover the pan with the lid and allow them to cook a few more minutes until soft.
- Remove the potatoes to a large serving bowl. Sprinkle extra salt if needed. Top with parsley. Wipe any excess oil from the skillet and add beef pieces, just until hot, stirring occasionally. Remove beef from the skillet and add to a large serving bowl.
- Add a small drizzle of olive oil for each egg you plan to cook. Prepare eggs the way you like them best! The grownups in our house love them over easy. The kids like scrambled eggs on top!
- Build each plate ahead, or let your guests build their own. Don't forget to top with fresh cherry tomatoes, sliced avocado, chives or parsley. Add salsa, salsa verde, guacamole or sour cream!
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