STEAK AND EGGS HASH RECIPE BY TASTY
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
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
STEAK HASH
"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.
Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
MASHED SUPER SKINS WITH STEAK AND PEPPER HASH
Recipe courtesy Rachael Ray. We watched Rachel make this during her "bar food" episode and made it that evening. A nice & hardy dish, it was super easy and really tasty.
Provided by MSnow
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut potatoes, skins-on, into small chunks.
- Place potatoes in a pot and cover with cold water.
- Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
- Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat, about 5 minutes. Turn off heat and let stand.
- Heat a large nonstick skillet over high heat.
- Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, one turn of the pan, the oil will smoke; don't freak out, just add the meat and start searing it up.
- Brown the strips on all sides hit it with some Worcestershire sauce then push it off to one side of the pan.
- Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together.
- Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry.
- Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning.
- Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher.
- Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese.
- Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o!
Nutrition Facts : Calories 699.3, Fat 41, SaturatedFat 20.7, Cholesterol 120.3, Sodium 449.9, Carbohydrate 51.7, Fiber 6.6, Sugar 4.8, Protein 32.9
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