Steak & Eggs With Potato Hash
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 Certified Piedmontese sirloin filets
- 2 to 4 eggs
- 2 russet potatoes, peeled and diced
- ½ onion, diced
- 3 cloves garlic, sliced
- 1 jalapeño, seeded and diced
- 2 poblano peppers, seeded and diced
- 8 ounces crimini mushrooms, sliced
- Kosher salt and freshly cracked black pepper to taste
- Canola or olive oil, as needed
Preheat a clean and oiled grill grate to medium-high. Season the steaks with salt and pepper, grill to desired doneness, and let rest. Meanwhile, add oil to a large cast iron skilled over high heat and sauté the potatoes with salt and pepper. When the potatoes start to brown, add the onion, garlic, peppers, and mushrooms. Continue to cook and stir until vegetables start to soften and caramelize. Cook the eggs sunny side up (or to your liking) and serve with the hash and steak.