If you are looking for a hearty breakfast for dinner or a great brunch recipe – you are in luck! Because this recipe for Steak & Potato Hash is so dang good – your family is going to be in heaven. The homemade hollandaise is basically foolproof and you are going to be shocked at how easy the poached eggs are with my simple swirling technique.
Many people get scared off by hollandaise – and I get it, I was one of those people. The first time I made it from scratch it was a total fail, you wanna know why? Because I was so nervous and stressed about it that made it break. The “trick” is to be easy with it. You do have whisk almost the whole time, but not vigorously. You do have to add each ingredient slowly, but the timing doesn’t have to be perfectly exact.
Same goes for poaching eggs. All the additive tricks don’t work in my book (vinegar, salt, lemon juice) you just need gently boiling water and to swirl the water. The swirl helps you to get a nice rounded egg, instead of having all of the scraggy edges. And there is just so much satisfaction when you dip into that poached egg and get that beautiful bright yolk to flow out.
This recipe is also a great way to use up leftover steak. And also to clean out the fridge – you can add whatever veggies you might have on hand to the potatoes. Broccoli, spinach, or you could swap sweet potatoes for yukons too.
Now Let’s Get Cookin’!
Steak & Potato Hash
- 1½ lb Sirloin cubed
- 2 lb Yukon Gold Potatoes cubed
- 2 Red Bell Peppers cubed
- 1 Red Onion diced
- 3 Garlic Cloves minced
- 3 tbsp Avocado Oil
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- 12 Eggs
For the Hollandaise
- 5 Egg Yolks
- 1 tbsp Lemon Juice
- 4 tbsp Butter melted
- ¾ cup Heavy Cream
- ½ tsp Cayenne
- 1 tsp Salt
- Prepare all of the ingredients. Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
- In a large saute pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add potatoes, salt, pepper, parsley, red pepper flakes, cook for 10 minutes, stirring occasionally. Add bell peppers and cook another 5 minutes. Add steak and cook to desired level of doneness.
- Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
- In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, stream in melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minute then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
- In a shallow bowl, add portion of steak and potato hash. Top with 1 or 2 poached eggs, and ladle hollandaise over top. Garnish with additional parsley and/or cayenne, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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