Steak + Egg Hash
Yield: 3-4 portions
Total time: ~2 hours (including all dicing, cooking, and cleanup)
Style notes: This is a high-protein, whole-foods hash using natural fats only. No seed oils, no soy, no HFCS. Salt is added to taste in stages. Leftovers reheat beautifully for quick future meals.
Ingredients
- 1 entire mouse (gluteus accessorius) from a top sirloin butt, trimmed of silver skin and cubed into ~¾–1 inch pieces (typically ¾–1¼ lb / 340–570 g total — lean, flavorful, and perfect for quick searing)
- 8 small yellow potatoes, diced into ½-inch or smaller cubes (dry well before cooking)
- 1 large yellow onion, diced very finely
- 2 bell peppers (any color), diced
- 6–8 large eggs total for the full batch when cooking fresh (pasture-raised preferred); per portion: 2-3 eggs
- 4–5 Tbsp beef tallow (or avocado oil; plus extra for cooking eggs and a pat of butter at the end if desired)
- Extra virgin olive oil (EVOO) as needed for portioning and egg cooking
- 4–5 garlic cloves, minced
- Seasoning Mix:
- 1 Tbsp sea salt
- 1½ tsp black pepper
- 1 Tbsp smoked paprika
- 1½ tsp garlic powder
Optional add-ins: Sliced mushrooms, a couple handfuls fresh spinach stirred in at the end, or chopped fresh parsley for garnish.
Equipment
- Large cast iron pan
- Metal mixing bowls for prep and seasoning
- Glass Tupperware container + trivet (for holding finished hash)
- Nonstick frying pan with lid
Instructions
- Prep (20–25 min): Pat the cubed mouse dry with paper towels. In a metal mixing bowl, toss the meat with the seasoning mixture until evenly coated. Set both meat and left over seasoning aside. Dice the potatoes into ½-inch or smaller cubes. Dice the onion very finely and cube up the peppers. Mince the garlic. Everything should be ready before you start cooking. Preheat your large cast iron pan over medium-high heat for 4–5 minutes.
- Sear the mouse cubes (6–8 min): Add 2–3 Tbsp beef tallow to the hot pan. Sear the seasoned cubes in a single layer (work in batches if needed) for 2–3 minutes per side until well-browned but still medium-rare to medium inside. The lean cut toughens if overcooked — pull it early. Remove to a plate and set aside. Leave all the flavorful fond in the pan.
- Cook the peppers and potatoes (15–20 min): Add another 2 Tbsp tallow (or avocado oil) to the pan. Add the diced bell peppers first and cook for a couple of minutes until they start to soften. Then stir in the finely diced onion. Cook 5–7 minutes total until both are softened and lightly browned.
Push the peppers/onion to the side or remove temporarily if needed. Add the diced potatoes to the pan (with remaining fat if necessary). Season with the remaining seasoning. Cook over medium-high, stirring occasionally, until golden and fully cooked through (fork-tender, no raw centers). If browning too fast, lower heat to medium. Add a small splash of water and cover for 2–3 minutes to steam the centers if needed. Taste and add salt as needed.
- Build the hash (6–8 min): Return the peppers and onion to the pan if you removed them. Add minced garlic in the last minute. Return the seared mouse cubes to the pan, stir everything together, and heat through for 1–2 minutes. Taste the full hash and adjust seasoning with additional salt as needed. The entire mixture should be well-seasoned and cooked through.
- Portion and cook eggs to order (per serving, 5–8 min): Move the finished hash (minus eggs) into a glass Tupperware bowl on a trivet to hold warm.
For each serving: Heat a nonstick frying pan over medium heat with a liberal amount of EVOO. Add your desired portion of hash (slightly smaller if it’s not a big lifting or active day). Make wells with the back of a spoon and crack 3 eggs (or 2 on lighter days) on top. Cover with a lid and cook on medium to low heat, keeping a close eye on it. Remove when the egg whites are fully set (yolks can stay runny or cook longer to your preference).
Optional: Drop a small pat of butter over the top to melt for extra richness.
- Finish and serve: Garnish with fresh parsley or spinach if using. Serve immediately.
Tips for Best Results
- Portions: If you are feeding 3-4 people, use a braiser with a lid instead of cast iron. This way, you can skip moving the hash into a Tupperware bowl and just cook the eggs right in the same pan that you made the hash. The recipe above assumes you are eating alone and will be saving the rest for later.
- Lean cut handling: High-heat sear then quick reheat keeps the mouse tender. Avoid well-done.
- Vegetable doneness: Always check potatoes and peppers — no one wants raw pieces.
- Leftovers: Store the plain hash in the fridge. To reheat: Warm a portion in a frying pan with EVOO, then add fresh eggs on top the same way. Much faster than making from scratch and only one pan to clean.
- Scaling: This uses the entire mouse. The 8 small potatoes + doubled seasoning provide satisfying volume without feeling excessive.
8 May 2026
13 Jul 2026
I'm making this today using chuckeye delmonicos that i am going to cut up since i don't have any mouse. I'm going to make more than usual and eat it for the next few days
this may surprise you but I'm not following the actual measurements. just doing whatever i feel like. and today i felt like 2¼lb chuckeye, 4 medium sized peppers, 1 whole sweet onion. i didn't have the right potatoes so i used 1½ lb of tiny yellow potatoes
