Prep 45 mins
Cook 30 mins
In 'Williams-Sonoma: Comfort Food'
- 3 large baking potatoes
- 1 small yellow onion, minced
- kosher salt
- fresh ground black pepper
- 4 tablespoons canola oil
- 4 small boneless beef rib eye steaks, 1/4-inch thick (or top loin steaks)
- 2 tablespoons unsalted butter
- 4 large eggs
- 8 thick slices country white bread
- sour cream, for garnish
- chopped fresh chives, for garnish
- Make hash browns--using a food processor or stand mixer fitted with the shredding attachment or the large holes of a box shredder-grated, shred the unpeeled potatoes.
- A handful at a time, squeeze the potatoes to remove as much moisture as possible and place in a large bowl.
- Add the onion, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.
- In a frying pan, preferably cast-iron, heat 2 tablespoons oil over med-high heat until it shimmers.
- Add the potato mixture and spread it into a thick cake.
- Decrease heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
- Using a large, wide metal spatula, transfer the potatoes to a plate.
- Add the remaining oil to the pan and heat.
- Flip the potatoes back into the pan, browned side up.
- Continue cooking, uncovered, until golden brown and crisp on the other side, about 6 minutes more.
- Meanwhile, preheat the broiler.
- Season the steaks with salt and pepper.
- Place the steaks on the broiler pan and broil, turning after 2 minutes, until the steaks are browned on the outside and medium-rare, about 4 minutes total, or until done to your liking.
- Transfer to a platter and tent with aluminum foil; turn off the broiler.
- Transfer the potatoes to a baking sheet and keep warm in the turned-off oven.
- Wipe out the frying pan with paper towels.
- Return the pan to medium heat, add the butter and heat until foamy.
- One at a time, crack the eggs into the pan.
- Season with salt and pepper, cover, decrease heat to med-low, and cook until the whites are set, about 2 minutes, for sunny-side up eggs; or carefully flip the eggs and cook to the desired doneness.
- Meanwhile, toast the bread.
- To serve, divide the hash browns, steaks, and eggs evenly among 4 plates.
- Top the hash browns with sour cream and a sprinkle of chives.
- Serve with the toast.
What a yummy breakfast. I haven't had steak and eggs in a very long time and this really hit the spot. So good and filling. Thanks for sharing. Made for What's on the Menu tag.