Steak & Egg Hash

Breakfast for dinner is one of my favorite meals.  I had leftover ribeye steak and was looking for a way to use it for dinner another night.  That's when I found this recipe.  It's definitely a keeper.  

1 to 1 1/2 cups leftover ribeye steak, cut into bite-size cubes 

2 medium russet potatoes, diced 

1 small onion, diced

2 garlic cloves, minced

4 eggs

2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

Pinch of smoked paprika

Optional toppings: chopped parsley, shredded cheese

Microwave the diced potatoes for 5 minutes until slightly tender.

In a large skillet, heat 1 Tbsp of olive oil over medium heat.  Add the diced potatoes and onion.  Season with salt, pepper and paprika.  Cook, stirring occasionally, until the potatoes are golden and tender - about 10 - 12 minutes.  

Stir in the leftover ribeye and minced garlic.  Cook for another 2 - 3 minutes, just until the steak is heated through and the edges get a little crispy.  

Push the hash to the sides of the skillet to create small wells.  Crack the eggs directly into the pan.  Reduce the heat slightly and cover with a lid.  Cook until the eggs are done to your liking.  

Spoon the hash and eggs onto plates.  Sprinkle with parsley and cheese if you'd like.   

Comfort food for dinner for sure!