Ribeye HashAs a part of our 'Winter Eats' series 2023 - an easy ribeye and sweet potato hash! INGREDIENTS: 1 medium sweet potato, peeled & diced into 1/2" cubes 1-1.5lb. 1/2" cut ribeye steak 1 TBSP. butter 1 TBSP. olive or grapeseed oil 1 small green pepper, diced 1 small red pepper, diced 1 small red onion, diced 1 jalapeno, finely diced 1 garlic clove, minced 1.5 TBSP. Gusto's East Texas rub 5-6 grape tomatoes, cut in half 4 large eggs 1 TBSP. fresh parsley, chopped |
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DIRECTIONS:
Add enough water in small pot to cover sweet potatoes. Bring to boil over medium-high heat and cook for 5 minutes. Drain potatoes and rinse with cold water to stop potatoes from cooking further.
Heat a well seasoned cast iron skillet to medium high, add butter and oil. Cook steak for 2 minutes on each side to brown, lightly seasoning each side with salt and pepper. Remove from pan and set aside to rest while you cook the vegetables. Turn stove to medium and add vegetables and garlic. Season lightly with salt & pepper; saute for 6-8 minutes or until onion is translucent. Pat potatoes dry and and to pan along with the tomatoes, stirring all to mix well. Cook for 4 minutes undisturbed to brown potatoes on one side. Cut steak into 1/2" pieces.
Add meat back into pan along with the East Texas spices, stir completely, then form four "wells" into the mixture with the back of a spoon. Crack open one egg into each well. Reduced heat to low, cover pan and cook for 3-5 minutes or until desired cook on eggs (we cooked ours for 4 minutes for a runny egg). Serve warm.
Add enough water in small pot to cover sweet potatoes. Bring to boil over medium-high heat and cook for 5 minutes. Drain potatoes and rinse with cold water to stop potatoes from cooking further.
Heat a well seasoned cast iron skillet to medium high, add butter and oil. Cook steak for 2 minutes on each side to brown, lightly seasoning each side with salt and pepper. Remove from pan and set aside to rest while you cook the vegetables. Turn stove to medium and add vegetables and garlic. Season lightly with salt & pepper; saute for 6-8 minutes or until onion is translucent. Pat potatoes dry and and to pan along with the tomatoes, stirring all to mix well. Cook for 4 minutes undisturbed to brown potatoes on one side. Cut steak into 1/2" pieces.
Add meat back into pan along with the East Texas spices, stir completely, then form four "wells" into the mixture with the back of a spoon. Crack open one egg into each well. Reduced heat to low, cover pan and cook for 3-5 minutes or until desired cook on eggs (we cooked ours for 4 minutes for a runny egg). Serve warm.
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