One morning I was super sleepy but also painfully hungry. The last thing I wanted to do was put on real pants and head out into the world just to acquire some sustenance. On the other hand, putting the effort into making something complicated to sate my hunger also sounded pretty darn terrible. After convincing Mark to do a little prep work (cubing a bunch of ingredients), I threw together the following breakfast hash and was quite happy with the results.
Here’s what it looks like with Sriracha (Mark’s a fan):
Here it was in the pan before serving:
It’s filling, hearty, and just as satisfying as something you’d order from a greasy spoon.
- 4 medium russet potatoes, peeled and cubed
- 1 large flank steak, cubed (ish - small chunks works)
- ½ medium onion, diced
- 4 eggs
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon squeeze bottle garlic
- ¼ cup grated cheddar
- salt & pepper to taste
- Sriracha (optional)
- Grab a large pan and matching lid and heat up your olive oil and butter over medium heat.
- When butter is melted, toss in steak and season well with salt and pepper.
- Cook covered, stirring very rarely, for about four minutes.
- Remove steak from pan with slotted spoon and set aside.
- Reduce heat to medium, add potatoes, a generous amount of black pepper and ½ teaspoon salt to pan. Cover and stir only occasionally until potatoes are golden brown (about five minutes).
- Add onion and garlic to pan and continue cooking (covered and stirring only occasionally) for another five minutes, or until potatoes are soft when pierced with a fork and onions are also soft.
- Put steak back into pan and stir well to combine.
- Create four little indentations with your spatula and crack an egg into each empty space. Salt and pepper the egg generously, cover the pan, and cook until the eggs reach your desired level doneness.
- Turn off the heat, sprinkle with cheddar, and cover (should take about 30 seconds for it to melt).
- Add Sriracha sauce if you like a spicy kick and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.