Skip to main content

steak potato pepper hash


Leftovers in the form of grilled steak and roasted new potatoes are repurposed for a Monday afternoon family meal, maybe an even better one than  the original one on Saturday night? I think using leftovers can be fun as you peruse the fridge or pantry, like a treasure hunt to find and use up more ingredients as creative additions to your dish.  I had peppers, a ripe avocado, fresh herbs and a bowl of ripe tomatoes on my counter to choose from and of course I chose all of them to go with my steak potato hash. I forgot to sprinkle my herbs on my hash in my first photo so I had to sprinkle and reshoot, as the first photos looked slightly naked without  herbs.

Ingredients for Steak Potato Pepper Hash

Makes enough for 3-4 people

1 yellow onion, chopped
1 red pepper, chopped
1 jalapeño, deseeded and minced
1 tablespoon olive oil
1 cup cubed leftover grilled steak
1 & 1/2 cup cubed leftover roast new potatoes
4 eggs
Sea salt and freshly ground black pepper
3 tablespoons finely chopped parsley 
2 tablespoons finely chopped mint, cilantro and sweet basil
Avocado slices
Lime wedges
Tomato slices

Sauté the yellow onion in olive oil in a large skillet for 5-7 minutes, until translucent.
Add the red pepper, cook and stir for several minutes, then add the jalapeño.  Stir and cook for 5-7 minutes. Add the potatoes.  Cook the potatoes until heated throughout, then stir in the steak.  Continue cooking until steak is hot, then make 4 little nests in the potato mixture and add the eggs.  Cover the skillet, add salt and pepper and cook on medium low heat until egg yolks are cooked (3-5 minutes).  I like my yolks slightly runny.
Serve in bowls with the avocado, lime wedges, tomatoes and sprinkle of fresh herbs.









Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

  We're planning a trip to France 🇫🇷  this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit.  My husband and I are  going to the wedding of a dear friend in the South of France, in Antibes to be precise.  We are staying by the outdoor market which is wonderful, I visited the market a few years ago.  We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums.  Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷  while nibbling on appetizers or apéro as they say in France, which sounds delightful.   I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F