Steak and Eggs with Potatoes O’Ryan
Servings 4
Ingredients
- 2 pounds yukon gold potatoes about 4 medium, diced
- 1 large red pepper
- 1 medium pasilla pepper
- 1 large onion
- Olive oil for cooking
- Kosher salt for seasoning
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 tablespoon buttermilk
- 1 tablespoons Salt Pepper + Three Chiles
- 2 minute steaks about 12 ounces total
- 2 large eggs
- Parsley for seasoning
Instructions
- Heat a large skillet or flat top grill to medium high. Add some olive oil followed by the potatoes, peppers, onion, and a generous pinch of salt. Cook, stirring regularly for 20 minutes or until the potatoes are tender.
- Meanwhile, season the steaks with salt and a little oil on each side. When the potatoes are close to done, add the steaks and cook for just 30 seconds per side. Remove from the grill and add the eggs to cook to your liking – don’t forget to hit the eggs with some salt.
- Slice the steaks and serve with the potatoes, eggs, and some parsley for garnishing.