By Jen D’Amico
Everyone seems to like corned beef hash…except me. It is one of my husbands favorites, while I always tend to stick to the sweet breakfast items, like french toast or pancakes while always secretly jealous of his protein choice to start off his day.
Well, my life changed a few weeks ago when we ventured out away from our usual breakfast spot to a new place. This new place had steak hash on the menu, and it was magical. Lots of tasty red meat coupled with potatoes, peppers and onions, and topped with 2 eggs. A very hearty breakfast that kept me full through lunch.
I decided to recreate this at home after having some leftover meat that I didn’t need for my chili the night before. I marinated it in salt, pepper and Worcestershire sauce (but any leftover meat, even pre-cooked, would work for this dish).
Prep Time: 5 minutes
Cook Time: 20 minutes
- 1/2-3/4 lb of sirloin or tri-tip cut into one inch cubes
- 1 TBSP of Worcestershire sauce
- 2 TBSP of vegetable oil
- 1 -1/2 TBSP of butter
- 1 large baking potato, peeled and cut into 2 inch cubes
- 1 large bell pepper, any color, cut into small pieces
- 1 small white onion, cut into small wedges
1. Add 1 TBSP butter and 1 TBSP vegetable oil to a large sauté pan and heat over medium heat. Add cut up onions, pepper and potatoes. Season with salt and pepper and cover to allow steam to help cook potatoes through. Cook approx. 20 minutes
2. If time allows, cut up meat the night before, season generously with salt and black pepper and 1 TBP worchshire sauce. Seal in an airtight container and refrigerate overnight. If you are cooking same day, skip the marinade and just season with salt and pepper. Use 1 TBSP of vegetable oil in a sauté pan until warm. Individually place pieces of meat in pan and brown on all sides until desired doneness. Remove from pan.
3. Add 1/2 TBSP of butter to a small sauté pan. Cook two eggs at a time until desired doneness (typically served over easy or over medium with this dish).
4. Mix in the meat with the potato mixture and plate, placing 2 eggs on top of the mixture. Top with salsa, hot sauce or katchup and serve with toast.
This would even be great as a “breakfast-for-dinner” meal.