Sunday Special: Steak & Potato Hash

Hello everyone! We've got a super simple recipe lined up for this week's Sunday Special. Just because it's simple to prepare, that doesn't mean it isn't full of amazing flavor. This recipe piggy-backs off of our hickory smoked steak and potato wedge recipe from earlier this week. However, if you have any form of leftover steak and potato side, it can be easily adapted towards this dish as well.

The Recipe: Steak & Potato Hash

What You'll Need:

Leftover Steak (Like our hickory smoked steak from Thursday)
Russet Potatoes (Cooked, cubed - leftover potato wedges work well)
Eggs (Quantity varies on the number of mouths you have to feed)




To begin, cube your steak and potatoes into equal size (1/4 to 1/2 inch) pieces, as pictured:

Place a large (12 inch) non stick skillet over medium high heat. Once the skillet becomes hot, add the steak and potatoes to the skillet and bring them up to temperature. Remember, you don't really need to cook the ingredients, since they were cooked previously - instead, we're just bringing them up to temperature - so keep stirring and lower the heat if you start to see excessive browning. 

While you're bringing the steak and potatoes up to heat, beat 4-6 eggs (depending how many you're feeding) with a splash of milk until everything is well combined. Add this mixture to a second large (12 inch skillet) over medium heat. Allow the mixture to simmer until bubbles begin to form before working up the mixture vigorously with a rubber spatula. Keep the mixture moving until the eggs have set up and are nicely scrambled. 

Once the eggs are ready, add them to the skillet with the steak and potatoes, giving everything one last good stir before serving. If you're feeling extra adventurous, you can top the mixture with some of the salsa from this week's recipe as well. Enjoy!