Option 1 (fresh potatoes):
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Peel and grate potatoes. Rinse in cold water, then wring dry in a towel.
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Heat oil in a skillet over medium-high heat.
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Add potatoes in an even layer. Press down and cook undisturbed for 5–6 minutes.
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Flip and cook another 4–5 minutes until golden and crispy.
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Season with salt, pepper, and garlic powder.
Option 2 (pre-shredded hashbrowns):
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Heat oil in skillet, add hashbrowns.
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Press down and cook until crisp on both sides, seasoning as you go.
Step 3: Fry the Eggs
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Heat butter in a nonstick pan over medium heat.
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Crack eggs into the pan. Cook until whites are set, yolks runny (for sunny side up).
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Season lightly with salt and pepper. Cook to preference (over easy, medium, or hard).
️ Step 4: Plate It Up
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Place hashbrowns on the plate as the base.
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Add your juicy KC strip steak next to or over the potatoes.
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Top or side with fried eggs.
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Optional garnish: chopped chives, hot sauce, steak sauce, or a sprinkle of shredded cheese over hashbrowns.
Tips & Variations
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Want a steakhouse crust? Pat steak very dry and use a cast-iron pan smoking hot.
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Hashbrown extras: Add diced onions, bell peppers, or jalapeños to the mix.
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Egg tip: Use a lid for a quick steam-set top without flipping.
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Upgrade: Add sautéed mushrooms or caramelized onions on the steak!
Final Thoughts
This KC Strip with Eggs and Hashbrowns is the definition of classic comfort food — crispy, juicy, rich, and deeply satisfying from the first bite to the last. Whether you’re starting your day strong or ending it with a late-night feast, this plate is a winner.
