Egg Steak Hash With Chipotle Street Corn Relish Recipes

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STEAK AND EGG HASH



Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

  • Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  • Add the potatoes to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until tender, (8 to 12 minutes).
  • Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  • Cut steak into pieces and return to skillet, reduce the heat to low.
  • Make 4 shallow wells in the potato mixture and crack an egg into each one.
  • Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  • Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g

STEAK AND EGGS HASH RECIPE BY TASTY



Steak And Eggs Hash Recipe by Tasty image

Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Provided by Chris Rosa

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)
cold water, for cooking potatoes
1 ½ tablespoons kosher salt, divided
1 top sirloin steak
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
1 tablespoon canola oil
½ small yellow onion, thinly sliced
8 oz cremini mushroom, steemed and quartered
1 small red bell pepper, seeded and diced
1 teaspoon fresh oregano, chopped
1 cup cherry tomato, halved
4 large eggs
1 tablespoon fresh parsley, minced

Steps:

  • Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
  • Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
  • Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
  • Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
  • Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
  • Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
  • Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
  • Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 5

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the steak with salt and pepper on both sides.
  • Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the steak to the pan and cook for 5 minutes per side.
  • Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams

CORNED BEEF HASH EGG CRESCENT RING



Corned Beef Hash Egg Crescent Ring image

Corned beef hash, scrambled eggs, jalapeno, red pepper, and Cheddar cheese wrapped in a crescent ring.

Provided by Lela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 (8 ounce) package refrigerated crescent rolls
4 eggs
¼ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 tablespoons butter
¼ cup chopped red bell pepper
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 cup shredded Cheddar cheese, divided
Salsa for serving

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
  • Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
  • Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
  • Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
  • Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
  • Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
  • Bake in preheated oven until browned, about 20 to 25 minutes.
  • Let cool 3 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 342 calories, Carbohydrate 20 g, Cholesterol 128.5 mg, Fat 22.9 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 9.5 g, Sodium 759.2 mg, Sugar 3.9 g

STEAK AND EGGS HASH



Steak and Eggs Hash image

Our healthy steak and eggs hash is the perfect hearty meal for breakfast or brunch. It's a great way to use leftovers or make it fresh for a great weekend breakfast entree!

Provided by Heavenly Home Cooking

Categories     Breakfast     Brunch

Time 1h

Number Of Ingredients 10

2 small russet potatoes (peeled and chopped)
1/4 cup extra virgin olive oil
1 lb ribeye or New York strip steak
kosher salt (to season the steak)
½ medium yellow onion (chopped)
2 cups sliced white mushrooms
1 large red bell pepper (chopped)
1½ teaspoon smoked paprika
4 large eggs
salt and pepper (to taste)

Steps:

  • Add the potatoes to a medium saucepan and cover with water. Bring the water to a boil and simmer until the potatoes are tender, 10-15 minutes.Drain the water and set aside to allow to cool.If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
  • Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
  • Add onion, bell pepper and sliced mushrooms to skillet and cook until tender, about 5-6 minutes. Add potatoes and paprika and season with salt and pepper. Cook until potatoes begin to brown, about 5 minutes.Chop steak into 1" cubes and add to skillet. Stir and cook for a couple of minutes longer.
  • Using the back of a tablespoon, make 4 wells in the hash mixture. Crack an egg into each well and season each egg with salt and pepper. Cover skillet with a lid and cook until eggs are set to your liking. About 4 minutes for a runny yolk and 6-7 minutes for a set yolk.Serve with steak sauce or hot sauce for an extra layer of flavor.

Nutrition Facts : Calories 411 kcal, Carbohydrate 23 g, Protein 33 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 255 mg, Sodium 140 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SOUTHWESTERN HASH WITH EGGS



Southwestern Hash with Eggs image

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds pork steak, cubed
1 teaspoon vegetable oil
1 large potato, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chopped green pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 eggs
3/4 cup shredded cheddar cheese
4 corn tortillas (6 inches), warmed

Steps:

  • In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.

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