Steak and Egg Hash
Steak and Egg Hash
Breakfast or Dinner? You get to choose with this Far West Texas favorite. Full of protein, vegetables, and mouth watering flavor!
Equipment
- Boiling Pot
- Skillet
Ingredients
For the hash:
- Yukon gold potatoes cut into small chunks
- 1 tsp salt
- 1 tbsp dried oregano
- 1 lb sirloin steak
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tbsp salt divided into halves
- 1 tbsp pepper divided into halves
- 1 sweet onion finely chopped
- ½ cup chopped mushrooms
- 1 cup halved cherry tomatoes
- ½ cup pimientos
- 3 eggs
- goat cheese optional
For the salsa verde:
- 1 lb tomatillos peeled and rinsed (these look like green tomatoes)
- 1 white onion quartered
- 2 jalapeno peppers
- 1 tbsp garlic powder
- ½ cup fresh cilantro
- 1 tsp salt
- 2 tbsp canola oil
Instructions
Hash instructions:
- Boil the potato chunks in enough water to cover -- but only just until tender, not until soft enough to mash (5-10 minutes). Add the teaspoon of salt to water as they boil. Once tender, remove from water in a colander and douse with cold water. Toss potatoes in the oregano and set aside.
- Season steak with the garlic powder and one half tablespoon each of salt and pepper. Heat one tablespoon of the olive oil in a skillet and sear the steak for 2-3 minutes on each side (it will continue to cook in the oven). Set steak aside.
- Heat second tablespoon of olive oil in the skillet and add onion and mushrooms; season with the remaining one half tablespoon each of salt and pepper. Sautee until tender, then stir in the tomatoes and pimientos.
- Add potatoes and sliced steak back into the skillet. With a spoon, make three wells in the hash and crack an egg into each. Pop the skillet into the oven at 375 degrees and bake for about 8 minutes (less or more depending on how runny you want the eggs).
Salsa instructions:
- Add the tomatilloes, onion and jalapenos to a pot of water and bring to a boil; simmer for at least 10 minutes to tenderize.
- Place the boiled ingredients, some of the cooking water, the cilantro and a tsp of salt into a blender and blend until smooth.
- Heat the canola oil in a pot and pour blended salsa into it, then lower the heat. Let salsa simmer for at least 15 minutes (more or less depending on desired consistency; if too thick, add water by the tablespoon until desired texture is achieved).
- Top the hash with the salsa verde and the goat cheese (if using) and enjoy!
