1lbtomatillospeeled and rinsed (these look like green tomatoes)
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).
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!