Skillet Steak and Eggs Hash

By Bobbi Burleson, Bobbi's Kozy Kitchen


1 large Idaho potato
2 tablespoons + 2 teaspoons bacon fat, or butter (separated)
1 red bell pepper, chopped
1 jalapeno, chopped (optional)
1 onion, chopped
2 cloves garlic
2 cups grilled Certified Angus Beef ® brand steak or roast (I used leftover tri tip roast)
Kosher salt
Fresh cracked black pepper.
4 large eggs


1. Bring smoker to medium-high heat (300-400 degrees F).

2. Scrub the potato and place it in a medium pot with enough water to cover the potato. salt the water. Bring the pot to a boil and cook for 5 minutes.

3. Remove the potato from the water and place on a clean dish towel. Peel and dice the potato when it is cool enough to handle.

4. Heat 2 tablespoons of bacon fat, or butter in a large grill-safe skillet. Add the potato, peppers, onion, and garlic, to the skillet and press it down flat.

5. Allow to cook untouched for 5 minutes.

6. Flip the hash over, add the beef, salt, and pepper, and press it down again, cooking for an additional 5 minutes.

7. Remove from the heat and, using a large spoon, make 4 wells in the hash. Add 1/2 teaspoon bacon fat (or butter) to each well, then crack an egg into them.

8. Place in the smoker for 5 to 10 minutes, or until the eggs are done to your liking.