RECIPE

Steak and Potato Breakfast Hash with Eggs

Name: Steak and Potato Breakfast Hash with Eggs
Yield: 3

Cook Time

30 minutes

Serving Size

INGREDIENTS

Herb Sauce

1/4 cup avocado oil or olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steak and Potato Hash

227 - 284g sirloin steak
Kosher salt
Freshly ground black pepper
2 tablespoons avocado oil, divided
227g gold potatoes, diced
1/2 cup diced yellow onion
1/2 cup diced red pepper
1 clove garlic, minced
1/4 teaspoon paprika
1 pinch cayenne pepper
3 eggs

RECIPE NOTES

Fuel up for the day’s adventures with this energy-sustaining hash cooked right on the grill. Drizzled with a punchy herb sauce before serving, all of the hearty components are cooked alfresco in the Alpine Outdoor Collection Skillet for supremely convenient cleanup. The finished dish – a colourful medley of vegetables, sirloin steak and fried eggs – transfers easily to the table, perfect for breakfast, brunch or even dinner outdoors.

INSTRUCTIONS

For the herb sauce:

Place the oil, red wine vinegar, shallot, parsley, salt and pepper in a medium mixing bowl. Whisk until combined and set aside.

For the hash:

Preheat the grill to 260°C, or the highest heat setting. When the grill is hot, place the Alpine Outdoor Collection Skillet on the grill grates to preheat for 5 minutes.

Pat the steak dry and season both sides with salt and pepper. Add 1 tablespoon avocado oil to the skillet. When the oil is hot, add the steak and cook for 4 minutes on each side. Flip the steak over and cook until the internal temperature reaches 130-135°F, about 4-5 minutes longer. Transfer the steak to a cutting board to rest.

Turn the heat down to medium (about 170°C), and add the remaining tablespoon of avocado oil to the skillet. Add the potatoes, onion, pepper, garlic, paprika, and cayenne pepper. Stir to combine, then season with a pinch of salt and pepper. Cook, stirring occasionally, until the peppers and onions are soft and the potatoes are crisp and fork-tender, about 8-10 minutes. Season with additional salt and pepper to taste, if needed.

Cut the steak into bite-sized cubes. Turn the heat down to medium-low (about 150°C) and add the steak to the hash. Stir to combine. Crack eggs carefully on top of the hash, then season eggs with a pinch of salt and pepper. Close the grill lid (or cover the skillet with foil) and bake until the egg whites are set but the yolk is still slightly runny, about 5 minutes.

Remove the hash and eggs from the grill and serve them drizzled with the herb sauce.