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Steak, Eggs & Hash

Dalyah & Guy from Birdeye

Servings

6 people

Prep Time

10 minutes

Cook Time

45 minutes

Calories

225

Cuisine

American

Category

Brunch

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. 

Steak, Eggs & Hash

Ingredients

  • 2 russet potatoes, finely diced

  • 1 sweet potato, finely diced

  • ½ yellow onion, finely diced

  • 1 SRF Black® Hanger Steak

  • 4 to 6 eggs

  • salt and pepper

  • 2 to 4 tablespoons SRF beef tallow

Directions

  1. Heat your cast iron pan over medium high heat and add 2 tablespoons of beef tallow.

  2. Add the diced russet potato and cook for about 10 minutes, stirring frequently until they begin to crisp.

  3. Add the diced sweet potato and continue cooking, stirring frequently for 5 minutes. If the pan feels dry add another tablespoon of tallow.

  4. Add the diced onion and cook until the hash is crispy and golden about another 10 minutes. Season with salt and pepper to taste.

  5. 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.

  6. Fry your eggs in a little more beef tallow until the edges are crispy.

  7. Plate the hash, slice the steak, top with the tallow fried egg, a drizzle of chili oil, and enjoy!