Thursday: Steak & Eggs Hash
It’s breakfast for dinner! I must confess that I will be breaking one of my hard and fast rules - no shortorder cooking
. But, tonight, I will be making 1 poached, 1 over easy and 2 scrambled eggs. It’s all good.
Serves: 4 Prep: 10 Cooking: 25
1 tablespoon olive oil
1 carrot, diced
1 rib of celery, diced
½ onion, diced
1 red bell pepper, diced
1 teaspoon salt
12 roasted small potatoes, quartered or diced
1-2 tablespoons Italian parsley, chopped
2 New York steaks, sliced
Roast the potaoes in 1 tablespoon olive oil, salt and pepper at 350º for 25 minutes.
Chop the onion, carrot, celery and bell pepper.
In a large skillet, heat olive oil over medium high heat.
Add carrot, celery, onion, bell pepper and salt. Sauté for 8-10 minutes.
Meanwhile, make your eggs however your crew likes them. Keep warm.
Add potatoes to skillet and cook until heated through – about 3-4 minutes.
Add parsley, toss and divide among 4 plates.
To the skillet, add the sliced steak and heat through – 2-3 minutes
Layer steak over hash and top with your eggs.