Steak, Eggs & Hash
Author
Dalyah & Guy from Birdeye
Servings
6 people
Prep Time
10 minutes
Cook Time
45 minutes
Nothing says Easter brunch like a proper steak and eggs moment. Crispy potato hash, cooked in beef tallow, grilled hanger steak, and a golden fried egg to bring it all together. Simple ingredients, bold flavor, and the kind meal meant for a slow Easter Sunday around the table with your favorite people.
Ingredients
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2 russet potatoes, finely diced
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1 sweet potato, finely diced
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½ yellow onion, finely diced
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1 SRF Black® Hanger Steak
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4 to 6 eggs
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Salt and pepper
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2 to 4 tablespoons SRF beef tallow
Directions
Heat your cast iron pan over medium high heat and add 2 tablespoons of beef tallow.
Add the diced russet potato and cook for about 10 minutes, stirring frequently until they begin to crisp.
Add the diced sweet potato and continue cooking, stirring frequently for 5 minutes. If the pan feels dry add another tablespoon of tallow.
Add the diced onion and cook until the hash is crispy and golden about another 10 minutes. Season with salt and pepper to taste.
While the hash finishes cooking, season and grill the hanger steak to your preferred doneness, we like a medium rare steak, so about 5 to 6 minutes each side.
Fry your eggs in a little more beef tallow until the edges are crispy.
Plate the hash, slice the steak, top with the tallow fried egg, a drizzle of chili oil, and enjoy!
Recipe Note
Author Bio
Private chefs and founders of Birdeye, Dalyah and Guy share a passion for developing vibrant, ingredient-driven menus inspired by their travels and time spent exploring farmers' markets. Their love for hosting shines through in everything they do, from intimate dinner parties to relaxed gatherings with friends and family.