Steak and eggs hash with baby potatoes is a delicious breakfast recipe that you can put together in a single cast iron skillet! Join Eric from Simply Elegant Home Cooking as he demonstrates his method for this delicious dish! As stated, this is a method, more so than a recipe, as you can customize the ingredients to your taste with any combination of vegetables and spices that you like.
-NY strip steak (Ribeye works equally well)
-Baby gold potatoes
-Red bell pepper
-Salt and pepper
-Olive oil (or other neutral oil)
-Free range organic eggs
-Set out the steak an hour before you plan to cook so it comes up to room temperature. When cooking time approaches, blot dry with a paper towel and season all sides generously with salt and pepper.
-Heat up a cast iron skillet over medium-high heat until lightly smoking. Once skillet comes up to temperature, add in the steak and sear each side for about 3 minutes or until cooked to your desired doneness.
-While the steak cooks, chop up the baby potatoes into a medium dice.
-Once steak is cooked, remove it from the pan and in the same skillet, add in the potatoes and about a tablespoon of butter. Cook the potatoes, flipping every 2-3 minutes for a total of about 10-12 minutes total or until browned and crispy on their exterior. Add salt and pepper, as well as any other desired spices throughout the cooking.
-When potatoes are cooked, remove them from the skillet, add in more butter, and add in the sliced onions and red bell peppers. Cook on medium heat, adding salt and pepper to taste along with a very small amount of sugar to help them caramelize.
-Once onions and peppers have caramelized, add back in the potatoes and cook for a few minutes, allowing the flavors to meld.
-During the last few minutes of cooking, fry 2 eggs.
-Slice up the steak, removing the fat cap, and add the sliced steak back into the skillet, along with a large handful of chopped Italian parsley.
-Serve up the steak and eggs hash and enjoy!
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