One-pan steak and tater tot breakfast sandwich

Seared cube steak and crispy potatoes are all dressed up for breakfast in this sandwich. The three components can all be cooked in the same pan, making for a very simple cleanup.
Directions for 1 sandwich
schedule 10 minutes
schedule 20 minutes
schedule 30 minutes


Tater tot patty
  • 8 to 10 tater tots, thawed
  • 2 tablespoons whole egg, whisked
  • salt and black pepper
  • 2 tablespoons neutral oil
Seared cube steak
  • 12 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cube steak
Egg and sandwich assembly
  • 1 hamburger or sandwich bun
  • 1 tablespoon butter
  • 1 whole large egg
  • cube steak (from above)
  • tater tot patty (from above)
  • hot sauce, optional


Tater tot patty: cut a small piece of parchment or wax paper to about 5 inches square. Add a little oil to the top or spray it with non-stick spray.

If your tater tots are still frozen, you can microwave them for 45 seconds to 1 minute until they are soft enough to use. Once they are thawed, sprinkle them with a little bit of salt and black pepper and mash them with a fork and form them into a patty on top of the piece of parchment. If you have a biscuit cutter that is around 3.5 to 4 inches in diameter, you can use that for a consistent size. Otherwise, form into a patty and then leave on the parchment until ready to cook.

In a large skillet, over medium heat add 2 teaspoons of oil. Once the oil is shimmering, carefully add your tater tot patty. Use the piece of parchment to carefully place the potato patty into the hot pan on top of the oil. Cook the tater tot patty for 5 minutes on the first side before flipping.

Prepare the seasoned flour: add flour, paprika, garlic powder, onion powder, black pepper, and salt to a small plate and stir to ensure the flour is fully seasoned.

If your cube steak was not pounded by the butcher, pound it out now with a meat mallet to tenderize. Once the steak is pounded, add it to the plate with the seasoned flour. Coat cube steak on both sides with flour. 

Slide the tater tot patty over to one side of the pan and add butter to the empty side. The butter should quickly start to melt and bubble. At this point add the flour-dusted steak on top of the butter and cook for 3 to 4 minutes per side. 

Once the tater tot patty has cooked for 5 minutes, carefully flip and continue to cook for an additional 4 minutes or until the steak is ready to remove from the pan. 

Remove both the tater tot patty and the steak and add to a cutting board or cooling rack to rest while the egg cooks.

Reduce the heat on the pan to low. With a couple of paper towels, wipe out the pan, removing all grease from the steak and tot patty.

Once the pan has had 2 minutes to cool, add butter. Once the butter is bubbly, crack an egg right onto the bubbling butter. 

Salt and pepper the egg and place a lid on top of the pan. Cook the egg with the lid on for 3 to 4 minutes until all the white is set.

Sandwich assembly: Slice your bun and toast it if you prefer. 

Add steak, to the bottom bun and then top that with the tater tot patty and the sunny-side-up egg. Top the whole thing with your favorite hot sauce or steak sauce. 

Serve and enjoy. 

Have you made this recipe? Tag @beerinator and let him know!


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