Egg Steak Hash With Chipotle Street Corn Relish Recipes

STEAK AND EGGS HASH RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
• Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
• Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
• Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
• Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
• Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
• Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
• Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
• Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
• Serve warm.
• Enjoy!

STEAK AND EGGS HASH

Steps:

• Add the potatoes to a medium saucepan and cover with water. Bring the water to a boil and simmer until the potatoes are tender, 10-15 minutes.Drain the water and set aside to allow to cool.If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
• Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
• Add onion, bell pepper and sliced mushrooms to skillet and cook until tender, about 5-6 minutes. Add potatoes and paprika and season with salt and pepper. Cook until potatoes begin to brown, about 5 minutes.Chop steak into 1" cubes and add to skillet. Stir and cook for a couple of minutes longer.
• Using the back of a tablespoon, make 4 wells in the hash mixture. Crack an egg into each well and season each egg with salt and pepper. Cover skillet with a lid and cook until eggs are set to your liking. About 4 minutes for a runny yolk and 6-7 minutes for a set yolk.Serve with steak sauce or hot sauce for an extra layer of flavor.