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Gluten Free Umami Hanger Steak over Fried Potato Hash

There are some combinations that are equally as perfect for breakfast as they are for dinner. The combination of steak and eggs definitely rates up there as one of them. This Gluten Free Umami Hanger Steak over Fried Potato Hash will warm you up and make you happy any time of day.

Gluten Free Umami Hanger Steak over Fried Potato Hash

I don’t know about you, but there’s just something about getting that perfect bit on your fork. One of my favorites is tender juicy steak with a crispy pillowy potato dredged through decadent molten yolk.

Sunny Side Up

Everything is always a little sunnier when you have breakfast for dinner, or a breakfast that eats like a hearty meal. With just a few fresh ingredients and a couple favorite spices, Gluten Free Umami Hanger Steak over Fried Potato Hash is easy to pull together any time of day.

My husband loves steak. It’s one of his favorite things. When you learn how easy it is to cook a steak at home I promise you will find yourself going out less and less. It not only allows you to pick the quality of ingredients, it also let’s you play around with flavors. In this instance it’s umami seasoning.

There are different brands of umami seasonings out there. Use your favorite. You want something that brings that earthy and savory note. For this recipe I used Collected Foods Grilling and Roasting. It combines mushroom powder, salt, onions, and garlic.

The steak itself used in this recipe is a hanger steak. Also known as a hanging tenderloin or butcher’s cut, it’s prized for its combination of flavor and tenderness.

The fried potatoes make the perfect nest for this rich and meaty cut. The potatoes are cooked along with sweet aromatic onion and the earthy bite of poblano. Adding depth to the hash is ancho powder, the dried version of the poblano. The only question is, over easy or sunny side up?

Frying Up Gluten Free Umami Hanger Steak over Fried Potato Hash

The beauty of steak and eggs, other than steak and eggs, is just how easy it is. With just a couple of tips you will be on your way to serving this easy meal any time of day.

  • Let your steak come to room temperature a little before cooking it. A great tip is to take your steak out and let it rest while you cut up everything for the hash.
  • Make sure your skillet is fully heated before you add your steak. You want it hot when the steak goes in. If it isn’t hot enough you will steam the meat instead of searing it. It’s all about that beautiful brown crust.
  • Cook your steak to your desired temperature. Having an instant read thermometer makes this easy. Rare steak is 120-125. Medium Rare is 130-135. Medium steak is 140-145.
  • When cutting your vegetables for the hash, make sure they are all approximately the same size. Especially with the potatoes, this will allow them to cook evenly.
  • Covering your potatoes will allow them to steam from the inside as they develop their color, cooking them all the way through.
  • Top your Gluten Free Umami Hanger Steak over Fried Potato Hash with your favorite style eggs. Everything from a poached egg to sunny side up, and the fried egg in between works here. Pick what makes you happy.

Do you love steak as much as my husband does? Make sure you check out my recipe for Gluten Free Flank Steak with Cilantro Chimichurri. Now let’s get cooking!

Gluten Free Umami Hanger Steak over Fried Potato Hash

Gluten Free Umami Hanger Steak over Fried Potato Hash

This hearty dish combines a hanger steak with poblano and onion potato hash and is perfect any time of day.
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2


  • large skillet or cast iron pan
  • skillet with lid


Hanger Steak

  • hanger steak, room temperature
  • 2 tsp umami seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp olive oil
  • *Seasoning will vary on the weight of your steak, so adjust accordingly. You want to coat the entire steak.

Fried Potato Hash

  • 4 red potatoes, cubed
  • 1 poblano pepper, seeds removed, diced
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • a couple of dashes of ancho chili powder
  • 2 tbsp olive oil
  • Eggs cooked your favorite way


  • Heat your skillet on high. Add olive oil.
  • Pat hanger steak dry. Season all sides with salt, Umami seasoning, and black pepper.
  • Add the steak to the hot pan.
  • Cook each side approximately 3 minutes, flipping when a nice crust forms.
  • Use an instant read thermometer to reach your desired doneness. Rare is between 12-125. Medium Rare is 130-135. Medium is 140-145.
  • Remove from the pan and allow to rest for 10 minutes before slicing.

Fried Potato Hash

  • Add the olive oil and potatoes to a skillet over medium heat. Toss to combine.
  • Cover and cook for 10 minutes, or until fork tender, stirring occasionally.
  • Uncover and add the remaining ingredients. Reduce heat to medium-low and cook 10 more minutes or until the onions and peppers are tender.
  • Serve with sliced steak and top with your favorite eggs.
  • Enjoy!
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