Other

Steak and Egg Hash Pan

Name: Steak and Egg Hash Pan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 6 people
Ingredients: 2 x 350g ribeye steaks; Olive oil; Butter; Salt and freshly ground black pepper; Smoked paprika; 3 large potatoes, cut into large cubes; 1 onion, chopped; 2 garlic cloves, crushed; 1 red pepper, chopped; 4 eggs (or as many as you’d like); Fresh flat-leaf parsley, chopped, for garnish

Method

Pre-heat the oven to 200°C/390°F.
Lightly coat the ribeye steaks in olive oil, generously season with salt and black pepper and sprinkle over smoked paprika.
Heat a splash of olive oil and a knob of butter in an ovenproof skillet/pan over a medium-high heat and cook the steaks to your preference (see cooking guideline above).
Remove the steaks from the pan and place on a board, tent with tinfoil and allow the meat to rest until needed.
Add the potatoes to the same pan (adding more oil and butter if necessary) and sauté on a medium heat for about 15 minutes or until golden and cooked through. Season well with salt and pepper.
Stir in the onions, red pepper and garlic and cook until soft and translucent.
Using a spoon, move the potatoes to make wells for the eggs and crack an egg into each space.
Place the skillet pan into the pre-heated oven and cook the eggs to your liking (soft eggs with runny yolks are recommended).
Slice the rested steak into slivers and add to the pan for the last minute of cooking time to heat through.
Garnish the steak and egg hash with fresh chopped parsley and serve with toast.