Hash Me If You Can
Crispy Potato and Steak Breakfast Hash with Tangy A1 Glaze
40 minutes
Serves 4
BreakfastAmericanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Inspired by the great American diner tradition, this breakfast hash is a crispy, savory tangle of potatoes, vegetables, and steak, all brought together with a bold A1 steak sauce glaze. You'll learn how to maximize browning for both texture and flavor, because golden crust is where the science gets tasty.
Ingredients
Yield
4
Instructions
- 01Place diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 4 minutes, then drain well.
- 02Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Spread potatoes in a single layer and cook undisturbed for 5-7 minutes until golden and crisp on the bottom.
- 03Flip potatoes, add remaining oil, and continue cooking, stirring occasionally, until potatoes are crisp on all sides, about 6-8 more minutes. Transfer potatoes to a plate.
- 04Add onion, red bell pepper, and mushrooms to the same skillet. Sauté for 3 minutes until softened, scraping up any browned bits.
- 05Push vegetables to one side. Add steak cubes in a single layer and let sear undisturbed for 2 minutes, then stir and cook another 2 minutes until medium-rare.
- 06Stir in garlic and smoked paprika, cooking for 30 seconds until fragrant.
- 07Return potatoes to the pan, pour in A1 steak sauce, and toss everything together. Cook for 2-3 minutes until the sauce glazes all ingredients and edges crisp up. Season with salt and pepper to taste.
- 08In a separate nonstick skillet, fry the eggs to your liking.
- 09Divide hash among four plates, top each with a fried egg, and sprinkle with chopped parsley.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.