Good Morning, Sunshine!
|Steak, Sweet Potato and Mushroom Hash|
It's no wonder that my refrigerator is stocked with an impressive array of leftovers. Of course, there's nothing in any sort of reasonable quantity to make a meal; just scraps and bits and pieces of former dishes. Thankfully, I'm wildly creative and love to play with my food. Even better, along with a hearty appetite, Mr. B always shows up to the table with a willingness to try something new.
Since we both love a good breakfast, the other morning, I rummaged through the refrigerator and assembled a handful of ingredients that I thought would make a worthy hash. Sure enough, with a few herbs and spices, everything came together beautifully and we enjoyed this delicious steak and sweet potato hash.
A meal like this will leave you seeing leftovers in a new light.
Steak and Sweet Potato Hash with Mushrooms
1/2 cup diced leftover steak, trimmed of fat
1/4 cup finely minced onions
1 small clove of garlic, finely minced, or pressed
6 ounces of white button mushrooms, cleaned and quartered (if large, cut into eighths)
3 tablespoons thinly sliced green onion tops
3 tablespoons finely minced cilantro
2 ounces Cotija cheese, crumbled
cayenne pepper, paprika, granulated onion powder, fresh ground black pepper and salt
1. Dice sweet potatoes and place in a single layer on a sheet pan lightly brushed with olive oil.
2. Season potatoes with spices, to taste and bake in a 375º oven until crispy, turning once or twice.
3. Meanwhile, cook mushrooms in a nonstick skillet (don't add any fat, or they won't brown) until caramelized and brown.
4. Add onions and garlic and cook until tender.
5. Add steak cubes to the mushrooms and cook just until the meat is heated through.
6. Remove sheet pan with sweet potatoes from the oven and push potatoes off to one side. Add mushroom and steak mixture to the other side, keeping the two separate. Return to the oven to keep warm.
7. Wipe out the skillet and reheat; add eggs and cook as desired.
To assemble hash:
1. Remove pan from the oven and mix together the potatoes, steak and mushrooms.
2. Add the cilantro and all but 1 tablespoon of the green onions; stir to combine.
3. Pile hash onto plates and top with eggs.
4. Sprinkle the crumbled Cotija cheese over the eggs and top with the remaining green onions.
5. Serve with hot sauce.