1 NY Strip Steak (or use your leftover Tri-Tip, Flank Steak, Ribeye, etc.), diced
1-2 Yukon Gold or Red Skinned Potatoes (depending on how hungry you are!), diced
1 TBS De Cecco L'Olio Olive Oil
Fresh Rosemary, to taste
2 Eggs
Salt & Pepper, to taste
Optional: Shredded cheddar cheese
Preparation
Prep Time: 10min | Cook Time: 25min
In a skillet (we recommend Cast Iron), warm olive oil over medium heat.
Add in potatoes with rosemary and cook until potatoes are softened, about 10 minutes.
Add in the steak and cook until warmed throughout, about another 10 minutes. Your potatoes should be golden and crisp on the edges.
Season with salt & pepper to taste.
Make 2 wells in the hash mixture and crack an egg into each one. If using cheese, sprinkle the cheese around each egg and continue cooking until the egg whites are solid and the yolk is how you like it. (You may also make your eggs on the side!)
Scoop out hash mixture and serve immediately. Enjoy!
Description
Recipe by: Jessica Wolford
A good ol' fashioned homestyle breakfast, Steak & Eggs Hash is a great way to use your leftovers or whatever else you have in your pantry for a quick, filling breakfast!
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