Whether you’re making this for a weekend brunch, a holiday morning, or simply craving a satisfying breakfast-for-dinner, this recipe guarantees comfort, flavor, and a generous portion of homemade goodness. It’s also easy to customize add cheese to the eggs, spice the potatoes, or top the steak with a quick pan sauce. No matter how you serve it, this country-style breakfast always hits the spot.
Ingredients
For the Steak
1 steak (sirloin, ribeye, or strip)
Salt and black pepper
½ tsp garlic powder
1 tbsp butter
1 tsp oil
For the Scrambled Eggs
4 eggs
2 tbsp milk or cream
Salt and pepper
1 tbsp butter
Chopped green onions (optional)
For the Country Potatoes
3 cups diced cooked potatoes
½ small onion, diced
¼ cup diced bell pepper (optional)
Salt, pepper, and paprika
1–2 tbsp oil or butter
Sliced green onions (optional)
Instructions
1. Cook the Steak:
Season steak with salt, pepper, and garlic powder. Heat a skillet with oil until very hot. Sear steak 3–4 minutes per side. Add butter and spoon over the steak. Rest before slicing.
2. Make the Scrambled Eggs:
Whisk eggs, milk, salt, and pepper. Melt butter in a nonstick pan. Cook eggs gently, stirring until soft and fluffy. Add green onions if desired.
3. Cook the Potatoes:
Heat oil or butter in a skillet. Add potatoes, onion, and peppers. Season with salt, pepper, and paprika. Fry until golden and crispy. Garnish with green onions.
4. Assemble:
Plate the steak, eggs, and potatoes together and serve warm.