Sirloin Steak Hash

This breakfast hash transforms Pre Petite Sirloin into tender, crispy steak scattered throughout roasted potatoes, peppers, and onions. The technique of freezing the steaks briefly makes dicing easier and creates cleaner, more even pieces. Topped with sunny-side-up eggs cooked in butter, it's a complete protein-forward meal that's equally at home on the weekend brunch table or as an easy weeknight dinner.

Total Time: 1 hour (includes 30 minutes freezing)

Servings: 4

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Sirloin Steak Hash Ingredients

• 1 10-ounce package Pre Petite Sirloin (2 5-ounce steaks)

• 1½ tablespoons neutral cooking oil, divided

• 1 pound Yukon Gold potatoes, unpeeled and diced into ¼ inch cubes

• ½ small yellow onion, finely diced

• ½ green bell pepper, seeded and finely diced

• ½ teaspoon garlic powder

• 1 teaspoon kosher salt, divided

• ⅛ teaspoon black pepper

• ¼ teaspoon pickling spice, ground using a mortar and pestle or spice grinder

• 1 tablespoon butter

• 4 large eggs

Instructions:

1. Remove steaks from package and blot dry with paper towels.

2. Place steaks on a plate and put in the freezer for 30 minutes. (Why: freezing makes the meat firmer and easier to finely dice.)

3. Heat a large cast iron skillet over medium-high heat and add ½ tablespoon of the oil. Add potatoes and cook, undisturbed, until they begin to brown and crisp, about 3 to 4 minutes. Using a spatula, loosen from pan and toss. Cook until potatoes are crisp all over, about 8 minutes total. Remove from pan and set aside.

4. Add another ½ tablespoon of oil to pan along with onions, peppers, garlic powder, ½ teaspoon of the salt, and black pepper. Cook for about 4 to 5 minutes, tossing, until they begin to crisp. Remove from heat and combine with potatoes.

5. While onions and peppers cook, remove steaks from freezer and finely dice into ½ inch cubes. Reheat cast iron skillet over medium-high heat and add remaining oil. Sprinkle meat with pickling spice and remaining salt, and add to hot skillet. Cook, tossing, until meat begins to crisp, about 4 to 5 minutes. Reduce heat to low.

6. Heat a nonstick skillet over medium heat and add butter for the eggs. Return cooked potato, onion, and pepper mix to cast iron skillet with the meat.

7. Crack eggs into nonstick skillet and cook until desired sunny-side-up doneness.

8. Tip eggs out of nonstick skillet on top of sirloin steak hash and serve.