Steak Hash with Poached Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don't worry if amounts don't match precisely. Ingredients:
1 1/2 teaspoons extra-virgin olive oil |
1 cup finely chopped red onion |
1 1/2 cups grape tomatoes, chopped |
1/4 cup chopped grilled eggplant |
1/4 cup chopped roasted red bell pepper |
1 1/4 pounds roasted fingerling potatoes, coarsely chopped |
6 ounces grilled chili-espresso rubbed steak, chopped |
3/8 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
1 tablespoon sherry vinegar |
4 large eggs |
3 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.
|
|