- 4 red potato, medium sized, cut into 1 inch cubes
- 2 medium , sliced
- 2 small garlic cloves
- 1 tablespoon poblano pepper, chopped
- 1 sea salt and pepper
- 2 tablespoons red palm oil
- 1 cup sliced leftover steak
- 8 eggs
- 1 , sliced
- 2 tablespoons , chopped
- 4 tablespoons fresh chives, chopped (or green onions)
- 1 teaspoon paprika
- Preheat oven to 425°F.
- Combine the first 6 ingredients (through salt and pepper) into a large ovenproof skillet and toss to coat the potatoes in oil. Roast in oven for 25 minutes or until potatoes are tender.
- Fill a medium saucepan with 3 inches of water and bring to a simmer (or use an egg poacher pan). Crack the eggs one at a time into a small cup and then gently slide each egg into the water. Poach eggs turning carefully once or twice until the whites are completely opaque yet the yolks are still soft, 3-4 minutes. Using a slotted spoon remove eggs from water and blot dry with a towel.
- Remove hash from oven and add sliced steak. Blend well to warm then divide hash evenly among 4 plates.
- Place a poached egg and two avocado slices beside each portion. Sprinkle the eggs with salt, pepper, paprika and cilantro. Sprinkle chives or green onions on hash and serve.
If you have leftover steak from last night's dinner, this recipe will be your breakfast of champions! Eggs, avocado and beef are loaded with healthy fats and protein that will no doubt get your morning off on the right foot and fuel you for hours to come.
And did you know?... eggs are one of the most complete sources of all essential amino acids. Often given a bad rap for their cholesterol content, eggs are making their way back to the list of healthy foods. Cholesterol in foods, it turns out, is not the enemy we once thought it was and it actually has many vital roles in the body such as supporting proper hormone production and stabilizing our cell walls.