This great breakfast hack makes leftover chuck roast shine again. The recipe is from Grant Crilly, co-founder and head chef at ChefSteps.com.
Equal parts diced (1/2-in.) peel-on Yukon Gold potatoes and diced leftover Beef Bourguignon "Steaks," including vegetables if you have some left; or leftover chuck steak (chop meat the same size as potatoes)
2 to 3 tbsp. butter or extra-virgin olive oil
1 large egg per serving
Minced chives, for topping
Hot sauce, for serving
How to Make It
Heat a cast-iron skillet over medium-high heat until hot, then swirl in butter or oil. Add potatoes. Let cook, without stirring, until crusty underneath, about 6 minutes. Turn with a thin spatula and cook, until starting to brown on other side, 3 to 4 minutes. Add meat with its vegetables and cook until hash is as crisp as you like, 10 to 15 minutes).
Meanwhile, in a separate pan, fry however many eggs you want. Spoon hash into bowls. Slide an egg on top of each, sprinkle generously with minced chives, and serve with your favorite hot sauce.
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