Steak Hash And Eggs
This hearty and flavorful hash recipe is perfect for a satisfying breakfast or brunch. Tender chunks of potato, savory beef, and a medley of vegetables come together to create a delicious dish that is sure to impress. Topped with perfectly cooked eggs, this meal is both comforting and delicious, making it an ideal choice for starting your day on a delicious note.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 1 large russet potato, peeled and cut into 1/2-inch chunks
- 1/4 cup water
- 1 yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 jalapeño chili, seeded and finely chopped
- 1 garlic clove, minced
- 2 cups cooked, diced beef roast (see related recipe at left)
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 4 eggs
Instructions
- <b>Saut&#233; the vegetables</b>
- Preheat an oven to 200&#176;F.
- In a large fry pan over medium heat, melt the butter. Add the potato and water. Cover and cook until the potato is almost tender and the water is absorbed, about 15 minutes. Add the onion, bell pepper, chili and garlic. Cook, stirring often, until the vegetables soften, about 6 minutes. Add the beef and cook until heated through, about 3 minutes. Season with salt and pepper and divide the hash among individual plates.
- <b>Cook the eggs </b>
- In a large fry pan over medium heat, warm the olive oil. Working with 1 egg at a time, break the eggs into the pan, cover and reduce the heat to low. Cook until the eggs reach the desired level of doneness, about 3 minutes. Place 1 egg on top of each serving of hash and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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