Breakfast Recipe: Ribeye Hash
Considering how deeply I love breakfast, it’s surprising that this was one of the first times I can remember ever poaching an egg. It was a little more difficult than anticipated but I think I’ve got the hang of it now.
This recipe was inspired by the leftover ribeye steak I had sitting in my fridge and the prime rib hash at Hub Restaurant and Lounge, one of our favourite dishes at one of our favourite local spots for a weekend brunch.
Despite struggling with how the heck to poach an egg (it seemed to spread tentacles once dropped into the water), it was pretty easy to whip up and was super duper delicious.
- 1 tsp vegetable oil
- 1 cup leftover roasted or boiled potatoes, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp ketchup
- piece of leftover steak, thinly sliced
- 2 eggs
- 1 tbsp white vinegar
- In large frying pan, heat vegetable oil over medium heat.
- Add potatoes, onion and garlic, stirring often, and cook for about 5 minutes or until potatoes are hot and onions are translucent.
- Meanwhile, in small saucepan, bring about 3 cups of water to boil.
- Bring water to simmer and add vinegar.
- One by one, crack eggs into small bowl and slide into water.
- Using two spoons, carefully collect any tentacles of egg white straying from the yolk and shape the mass into a ball.
- Reduce heat to low and cook for about 3 minutes or until whites are set and yolks are to your liking.
- Remove eggs from saucepan and transfer to paper towel-lined plate.
- While eggs are cooking, add ketchup to potato mixture, stirring well to combine.
- Add steak to potato mixture, cooking just until heated through.
- Serve immediately.