So delicious! VERY time consuming, however. Made this dish on a Sunday inbetween church activities and I'm glad I started early. I would consider combining the garlic cream mixture with the steak, onions, and pepper mixture and then serving on top of the potatoes to keep them crispy. I poached my egg but my husband scrambled his, he definitely wants this dish again soon. Our only complaint is the time and number of cooking dishes required.
Made this on a Sunday when I knew I'd have time to work at it on and off throughout the day. None of the steps are difficult but it is time consuming and not a good choice for a busy weeknight meal. I also reduced the fat by a good half (25 grams per serving?! Wow) if not more. I used fat free half and half - worked perfectly with only 2 tablespoons of the potato flakes. I also halved the oil at each step and used flank steak (grilled previously) which is very lean. Finally, I didn't mess with poaching the eggs, I just pan fried them in some cooking spray. Hubby liked this dish a lot. My teenager was less enthused but only because she doesn't like steak. Had I used ham, she would've gobbled it up. I'd make this again.
I love a good potato hash, but this took forever, dirtied a lot of pots, and in the end the result was okay. It wouldn't even have reached the okay level without the poached eggs, so if you try it, don't omit the eggs.
Make no mistake, this was a hit, and while cooking all of the veggies separately before combining at the end produced the desired results, it seemed to just take forever. I used a some leftover rib roast, but otherwise followed the recipe exactly. I prepped and roasted the potatoes the day before to save some time, and would also make the cream sauce in advance if I were to do it again. I might forego the fake potatoes flakes for the sauce in the future, and just add a little flour instead. So, considering how much the dish was enjoyed, I'd certainly consider making it again, but not unless I was really down to make a time investment. Adding the poached eggs contributed to the fussiness, but was totally worth it.
Not a keeper. Th garlic cream is interesting and worth considering in the future, but otherwise the labor intensive technique didn't lead to amazing taste. Completely edible but for the time required, this should have been great.