Some flavor combinations work just as well for breakfast as they do for dinner. Steak and eggs is one of those timeless pairs. This gluten-free Umami hanger steak served over a fried potato hash is comforting, flavorful, and easy to make any time of day.
There’s something incredibly satisfying about the moment a fork brings together tender steak, crisp-edged potato, and a runny yolk. The rich savory notes of a well-seasoned hanger steak paired with a pillowy, golden potato hash make for a meal that feels indulgent and approachable at once.
Sunny Side Up
Breakfast-for-dinner nights or robust morning meals are always a little sunnier when they include a hearty dish like this. With a handful of fresh ingredients and a few pantry spices, you can pull together this Gluten Free Umami Hanger Steak over Fried Potato Hash quickly and confidently.
Hanger steak—also called hanging tender or butcher’s cut—is prized for its strong beefy flavor and tenderness when prepared correctly. For this recipe I used a simple umami seasoning to amplify those savory, earthy notes; any quality umami blend that includes mushroom, garlic, and onion powder will work well. The fried potato hash, cooked with poblano, onion, and a touch of ancho chili powder, creates a flavorful bed for the sliced steak and your preferred style of egg.
Frying Up Gluten Free Umami Hanger Steak over Fried Potato Hash
Steak and eggs is appealing not only because it tastes great, but because it’s straightforward to prepare. A few practical tips will ensure success: bring the steak to room temperature before cooking, use a very hot skillet to get a proper sear, and let the steak rest after cooking so the juices redistribute. For the potatoes, cut pieces to a consistent size so they cook evenly, and cover them briefly while they begin to cook so they steam through before you finish them uncovered to crisp and brown.
- Let the steak sit at room temperature while you prepare the hash; this short rest helps it cook more evenly.
- Preheat your skillet until very hot before adding the steak to get a deep brown crust—searing, not steaming, is the goal.
- Use an instant-read thermometer for precise doneness: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F.
- Cut the potatoes and vegetables to similar sizes so everything finishes at the same time.
- Cover the hash for part of the cooking time to let the potatoes steam through, then uncover to brown and crisp.
- Top the finished dish with eggs prepared any way you like—poached, over-easy, or sunny-side up are all delicious.
If you enjoy bold, beef-forward flavors, this recipe highlights the hanger steak beautifully. Serve it with a simple green salad or a handful of fresh herbs to add brightness, or keep it classic with just the potatoes and eggs. Now let’s move on to the recipe details.
Gluten Free Umami Hanger Steak over Fried Potato Hash
Danielle Cochran
A hearty hanger steak seasoned with umami flavors, served over a poblano and onion fried potato hash. Perfect any time of day.
Equipment
- Large skillet or cast iron pan
- Skillet with lid (for the potatoes)
Ingredients
Hanger Steak
- Hanger steak, room temperature
- 2 tsp umami seasoning (adjust based on steak weight)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp olive oil
Fried Potato Hash
- 4 red potatoes, cubed
- 1 poblano, seeds removed and diced
- 1 onion, diced
- 1/2 red bell pepper, diced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- A couple dashes of ancho chili powder
- 2 tbsp olive oil
- Eggs cooked your favorite way
Instructions
Steak
- Heat a large skillet over high heat and add olive oil.
- Pat the hanger steak dry and season all sides with salt, umami seasoning, and black pepper. Coat the steak evenly.
- Add the steak to the hot pan and sear. Cook each side roughly 3 minutes, or until a brown crust forms.
- Use an instant-read thermometer to check doneness: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F.
- Remove the steak from the pan and rest for 10 minutes before slicing thinly across the grain.
Fried Potato Hash
- In a separate skillet over medium heat, add 2 tablespoons olive oil and the cubed potatoes. Toss to coat.
- Cover and cook for about 10 minutes, stirring occasionally, until potatoes are fork-tender.
- Uncover, add diced poblano, onion, and red bell pepper along with salt, pepper, oregano, and ancho powder. Reduce heat to medium-low.
- Cook another 8–10 minutes, stirring occasionally, until onions and peppers are softened and potatoes are golden.
- Serve the potato hash topped with sliced hanger steak and your favorite style of eggs. Enjoy.