2 large russet potatoes, chopped in 1” pieces
2 tablespoons canola oil oil
1/2 lb. boneless steaks (sirloin, NY Strip, etc.)
1 onion, chopped
1 green bell peppers, chopped
1 jalapeno pepper, diced (optional)
1 teaspoon paprika
1/4 cup cilantro, chopped
Salt and Pepper, to taste
Add potatoes to a medium saucepan and cover with water. Bring to boil and simmer until just tender, about 10-15 minutes.
Heat oil in a large skillet over medium-high heat. Season steak all over with salt and pepper. Add to the skillet and cook until reach desired doneness, about 4-6 minutes per side for medium-rare. Remove steak from the skillet to let it rest.
Meanwhile, add onion and bell peppers to the skillet and cook over medium heat until beginning to soften, about 5 minutes. Add potatoes and paprika, then season with salt and pepper to taste. Cook until the potatoes become even more tender and start to crisp up. Chop steak into 1” cubes and stir the meat into the potatoes.
Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Cover the skillet with a lid and cook until eggs cooked to desired doneness.
Sponsor: Utah Beef Council