RecipeDinner
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flameBreakfastBeefAmericanUnder 30 mins
Steak and Corn Breakfast Hash
Prep10 min
Cook20 min
Total30 min
ServesServes: 2 to 3
This is the best possible morning-after use for a great steak. Crispy potatoes, sweet corn, and warm pieces of ribeye under a runny yolk, all in one pan. The whole trick with leftover steak is to treat it as a garnish, not an ingredient you cook. It is already perfectly done, so it goes in at the very end just to take the chill off. Everything else does the work.
This is also where the last half ear of corn earns its keep. A little goes a long way scattered through a hash.
Method
Steps
- Crisp the potatoes. Heat the oil in a cast iron or carbon steel pan over medium-high until shimmering. Add the potatoes in a single layer, season with salt and pepper, and leave them alone for 4 to 5 minutes so they brown before you stir. Cook, turning occasionally, until deeply golden and crisp, about 10 to 12 minutes total.
- Add the onion and corn. Push the potatoes to one side, add a touch more oil, and cook the onion until soft and translucent, about 4 minutes. Stir in the corn and let it warm and pick up a little color, 2 minutes. Fold everything together.
- Warm the steak. Turn the heat to low and scatter the ribeye pieces over the hash. Toss just until warmed through, about 1 minute. Do not let it cook, you only want the chill off, or it will turn tough.
- Fry the eggs. In a second pan, fry the eggs in a little butter over medium heat to your liking, keeping the yolks runny.
- Plate. Pile the hash into bowls, top each with a fried egg, and finish with flaky salt, pepper, and chives. A few dashes of hot sauce do not hurt.
Good to know
Notes
- Steak goes in last, alwaysLeftover steak reheated hard goes gray and chewy. Ten to fifteen seconds of residual pan heat is all it needs. The runny yolk is the sauce, so break it and let it run through the potatoes.
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