Crispy Potato and Steak Breakfast Hash
Category
Tri-Tip
Servings
4 to 6
Prep Time
20 minutes
Cook Time
1 hour
Cook once and eat twice with this hearty hash loaded with juicy tri-tip, diced potatoes, sweet onions, and sautéed peppers. Half of the tri tip makes its way into this recipe, while the remaining half can be served atop the ultimate skillet nachos or slathered with honey-garlic sauce.
Author:Kelly Senyei of Just a Taste
Ingredients
-
1 American Wagyu Black® tri-tip
- 3 tablespoons avocado or vegetable oil, divided, plus more for searing
- 2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
- 1 medium red pepper, diced
- 1 small yellow onion, diced
- 4 large eggs
- Chopped fresh chives, for garnishing
Directions
- Preheat the oven to 400°F.
- Season the tri-tip all over with salt and pepper.
- Heat a large ovenproof skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Once the oil is hot, sear the tri-tip on all sides until a crust forms then immediately transfer the skillet to the oven. Cook the tri-tip until it reaches your desired doneness (130 to 135°F for medium-rare), about 10 minutes per pound. Remove the tri-tip from the oven and let it rest for at least 10 minutes. (Keep the oven on at 400°F.)
- Add 2 tablespoons avocado oil to a large skillet set over medium heat. Once the oil is hot, add the cubed potatoes and cook, stirring, until fork-tender, 12 to 15 minutes. Add the remaining 1 tablespoon oil then add the peppers and onions and continue cooking until softened, about 5 minutes.
Cut half of the tri tip into 1/2-inch-cubes. (Reserve the remaining half for additional recipes). Add the cubed tri-tip to the skillet and toss to combine.
- Make four wells in the center of the hash, then crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are set, about 8 minutes.
- Remove the skillet from the oven, then garnish with chives and serve.