STEAK AND EGGS HASH, MY VERSION

Steak and eggs hash, my version image

Provided by Amanda Hyatt

Time 20m

Number Of Ingredients 17

POTATOES
4 medium baking potatoes, quartered and sliced 1/4 inch thick
3 Tbsp vegetable or canola oil
1/4 tsp cayenne pepper, or more to taste
salt to taste
1/2 tsp garlic powder
2 sprig(s) green onions
STEAK
2 medium ssteaks. grilled, or pan cooked. sliced into small pieces
1 tsp texas pete hot sauce. (or whichever brand you like)
1 Tbsp worcestershire sauce
1 tsp vegetable or canola oil
EGGS
butter, for cooking eggs
4 large eggs, over medium (or however you prefer)
salt and pepper, to taste
your favorite steak sauce

Steps:

1. Quarter and slice 4 medium baking potatoes, slice them into fairly thin, even slices. Slice green onions, and set aside.
2. Coat potatoes in oil, then add garlic powder, cayenne pepper and salt to taste. Put potatoes into a non stick skillet over medium-medium high heat and brown potatoes. Turn down heat to low and cover to finish cooking. Once potatoes are almost cooked, add the green onions.
3. Either use leftover steaks from grilling, or you can slice and cook the steak fresh. Preheat skillet on medium low and add oil. Slice steaks into small pieces and add into pan. Add the Worcestershire, and hot sauce and simmer until heated through. If using raw steaks, season and prepare them the way you prefer, but just under how done you like them. Then let rest for at least 5 minutes before slicing them and adding to the pan with the Worcestershire sauce and hot sauce
4. Melt a pat of butter over medium to medium low heat and add 2 eggs, salt and pepper to taste. Turn heat down to low and cover with lid until the egg white is firm and not runny. Repeat with the remaining 2 eggs.
5. Add potatoes to bottom of plate, add steak pieces over potatoes, and top with the egg. Drizzle your favorite steak sauce on top, and enjoy.