Steak & Potato Hash
A hearty breakfast for dinner delight with homemade hollandaise and poached eggs.
Ingredients
- 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
Instructions
- 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.
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