Steak and Eggs Hash
6 Medium Yellow Potatoes
3 Tbsp Butter or 2 Tbsp Butter and 1 Tbsp Olive Oil
1/2 Sweet Onion, chopped
1/2 Bell Pepper, chopped
1/4 tsp Garlic Powder
1/4 tsp Smoked Paprika
Handful of fresh Spinach
2 Cups Cherry Tomatoes
4 Sunny Side Eggs (Maycee's egg business)
1 Wells Farms Sirloin Steak, thawed
Cut potatoes into cubes and boil in a pot of water for approximately 5 minutes. Drain and let potatoes dry a bit.
Preheat oven to 350 degrees.
Dry steak with a paper towel and season to taste with salt and pepper.
Heat a cast iron skillet over high heat. Add 2 Tbsp butter and melt in the pan. Once the pan is very hot and the butter is melted (be careful not to burn the butter). add the steak and cook on each side until a nice sear has formed. You will want to make sure to cook it less than your desired doneness. Remove the pan from the heat and transfer the steak to a cutting board. Let rest a few minutes and then slice against the grain. The steak may be a little rarer than you prefer, but don't worry, it will cook more in the oven.
Reduce the heat to medium and add either 1 Tbsp butter or 1 Tbsp olive oil. Add the potatoes, onions and bell pepper to the skilled and season with the garlic powder and smoked paprika. Cook until the potatoes begin to get crispy. Add the spinach and cherry tomatoes and cook until the tomatoes become soft and start to burst.
Make 4 wells in the potato mixture and crack one egg in each. Scatter the steak pieces on top of the hash and place the skillet in the oven. Bake until the egg whites are set and the yolk is still runny - approximately 10 - 20 minutes.
Remove from oven and serve warm! Enjoy!