Sunday, March 2, 2014

Steak n' Eggs over Waffled Hashbrowns



There's just something about steak and eggs. Add some hashbrowns and whoa, AMAZING. So these steak tips I got from The Meat House are marinated in their house marinade (gluten free too, I asked!), which includes fresh black pepper and whole grain mustard, were perfect for this dish. It made whipping this meal for one a breeze.

For the Steak & Eggs + Hashbrowns
What you'll need:

  • about 4-6 oz of marinated steaktips from The Meat House, diced
  • 1/4 medium onion, diced
  • 1 small red hot portugal pepper (you can use any red pepper, this is just what I have growing in my garden right now)
  • 1 small white sweet potato, spiralized
  • 1 egg
  • grassfed butter, ghee, or olive oil
What to do:
  1. Pre-heat your waffle iron. In a pan, melt about 1/2 TBSP of grassfed butter (I used unsalted Kerrygold) over medium heat.
  2. Add your onions and peppers and cook until the onions start to become translucent and are fragrant. Add steak tips and stir. 
  3. While your steak tips are cooking, add your spiralized sweet potatoes to your waffle iron. Spread it around and try to make one even layer. Add about 1/2 TBSP butter, cut into tiny cubes, to your potatoes. Cook potatoes in waffle iron for about 10-15 minutes. Check on them every few minutes, because they will burn. 
  4. Once your steak is cooked, remove from pan and set aside, until your hashbrowns are cooked. In the same pan, over low heat, add about 1 tsp of butter/oil, fry up your egg. 
  5. When your hashbrowns are done, remove from waffle iron and top with your steak, then your fried egg. Break your egg and allow that delicious gold to drip all over your plate. 
  6. (Take a picture, HAHA) Eat. 

Have you been to The Meat House, Mission Viejo? They offer a variety of grass-fed, organic, and locally sourced meats as well as an assortment of cheese, craft beers, gluten-free items, fresh produce, and more. Oh, and they make their own bacon, in-house, nitrate free! Planning to grill? They've got charcoal and a ton of different rubs. Planning to meal prep? They've got a cryovac machine in the back to package your protein in airtight packaging that'll keep it fresh for up to 12 days. Planning to not plan? They've got pre-made meals, like chili and ribs all ready cooked and ready to eat, you just have to heat. So if you're in South Orange County, please be sure to stop by.



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