AM I GLAD IT'S SUNDAY STEAK HASH

We've reached the point where we'd rather enjoy an exceptional steak dinner at home than a mediocre one in an overpriced, albeit fancy, restaurant. Last night we enjoyed an incredible ribeye with oven-baked fries and corn on the cob (not local, but sweet and delicious). We both prefer very thick steak, so we buy one and split it. There was a good-sized piece of meat leftover and I had made 3 potatoes instead of 2, so there was plenty left over there, too. We went to bed smiling, thinking of the hash and egg breakfast that awaited us.

Steak Hash for 2 (maybe 3)

olive oil

4-5 oz leftover steak, small dice

1 large potato (parboil it, then dice; I diced my rosemary/olive oil leftover oven fries)

1 small onion, diced

1/2 red bell pepper, diced

2-3 oz of your favorite cheese, shredded or sliced

eggs

salt and pepper

Preheat oven to 375 degrees. Heat a cast iron skillet over high heat, then drizzle in 1-2 tbs olive oil, swirling to coat. Lower the heat to medium high and add the onion and pepper. Saute until just beginning to brown. Add the steak, potatoes, and salt and pepper and saute, stirring occasionally, until the meat and potatoes are heated through and just starting to brown. Top with cheese and place in the oven so the cheese melts.

While the cheese is melting, prepare your favorite fried eggs--we prefer over easy. To serve, place a portion of hash on a plate and top with the eggs.

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TASTE NOTES

This was Nirvana. The starch in the potatoes gave the hash an incredible creaminess. The red pepper added just the right amount of sweetness. The rosemary I had added to the steak and potatoes made the hash sing. Happily, there is one portion of steak hash leftover. Oh, and did I mention that DSO is going fishing early tomorrow morning? Before breakfast!