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Grilled Flank Steak Breakfast Hash

COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(7)
Food Network star Geoffrey Zakarian, join Megyn Kelly TODAY to show how to cook flank steak three ways.
Food Network star Geoffrey Zakarian, join Megyn Kelly TODAY to show how to cook flank steak three ways.
COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(7)

Ingredients

  • 2 strips bacon, finely chopped
  • 2 tablespoons canola oil
  • 1 cup baked potato, left over, diced ½”
  • 2 cups flank steak, left overs, diced ½”
  • 1 clove garlic, finely chopped
  • 1 teaspoon red chili flake
  • 1/2 cup red peppers, diced
  • 1/2 cup onions, diced
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup sour cream
  • 4 eggs (optional)
  • kosher salt
  • fresh cracked pepper
  • Chef notes

    Leftover flank steak makes a great breakfast with the addition of potatoes, bacon and eggs. 

    Technique tip: Use bacon fat to cook potatoes for extra flavor. 

    Preparation

    1.

    In a large nonstick saute pan, heat the bacon with the oil over a medium heat, stirring often until the bacon renders its fat and crisps, around 6 minutes.

    2.

    Drain the bacon into a bowl, leaving the fat in the pan.

    3.

    Turn the heat to medium-high and add the potatoes, cooking thoroughly, and tossing the potatoes to ensure even browning.

    4.

    Add the diced flank steak, chili flakes, garlic, peppers and onions. Season with salt and pepper to taste.

    5.

    Continue to cook the mixture until the vegetables are softened, about 5 minutes. 

    Optional:

    Fry eggs in a nonstick pan over medium-low heat until whites are set and yolks are still runny for sunny-side up eggs. 

    To serve:

    Divide the potato, flank steak and vegetable mixture between four bowls, top with the scallions, a dollop of sour cream and a fried egg.