Steak and Eggs Hash Recipe

Add the potatoes to a large pot, then fill with enough cold water to cover by 1 inch.

Season with 1½ teaspoons of salt, then bring to a boil over medium-high heat.

Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further.

Dry the potatoes with paper towels, then set aside.

Place a rack in the lower third of the oven.

Preheat the oven to 350 degrees F.

Blot the steak dry with a paper towel, then season both sides with 1½ teaspoons of salt and 1 teaspoon of black pepper.

Heat a 10-inch cast-iron skillet over high heat until smoking.

Reduce the heat to medium-high, then add 1 tablespoon of butter and the canola oil to the pan.

Melt the butter completely for about 1 minute.

Add the seasoned steak, then cook, without disturbing, for 2 minutes on each side.

Transfer the steak to a cutting board to rest for at least 5 minutes.

Slice the steak into ¼-inch strips.

Reduce the heat to medium, then melt the remaining tablespoon of butter in the same skillet.

Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt.

Cook, stirring occasionally for 8 to 10 minutes until the onions are slightly caramelized and the mushrooms have released their liquid.

Add the potatoes to the skillet, then season with the remaining teaspoon of salt, ¼ teaspoon of black pepper, and oregano.

Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side.

Add the cherry tomatoes, stir to combine.

Make 4 wells in the hash using the back of a spoon, then carefully crack an egg into each well.

Scatter the sliced steak on top of the hash, then transfer to the oven.

Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.

Remove the hash from the oven, then season with the remaining ¼ teaspoon of pepper.

Garnish with the parsley, serve warm, and enjoy!