Steak and Potato Breakfast Hash with Eggs

Fuel up for the day’s adventures with this energy-sustaining hash cooked right on the grill. Drizzled with a punchy herb sauce before serving, all of the hearty components are cooked alfresco in the Alpine Outdoor Collection Skillet for supremely convenient cleanup. The finished dish – a colorful medley of vegetables, sirloin steak and fried eggs – transfers easily to the table, perfect for breakfast, brunch or even dinner outdoors.

Herb Sauce

1/4 cup avocado oil or olive oil

2 tablespoons red wine vinegar

1 shallot, minced

1/4 cup chopped fresh parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Steak and Potato Hash

8-10 ounces top sirloin steak

Kosher salt

Freshly ground black pepper

2 tablespoons avocado oil, divided

8 ounces Yukon gold potatoes, diced

1/2 cup diced yellow onion

1/2 cup diced red pepper

1 clove garlic, minced

1/4 teaspoon paprika

1 pinch cayenne pepper

3 eggs

For the herb sauce:

Place the oil, red wine vinegar, shallot, parsley, salt and pepper in a medium mixing bowl. Whisk until combined and set aside.

For the hash:

Preheat grill to 500°F, or high heat setting.  When the grill is hot, place the Alpine Outdoor Collection Skillet on the grill grates to preheat for 5 minutes.

Pat the steak dry and season both sides with salt and pepper. Add 1 tablespoon avocado oil to the skillet. When the oil is hot, add the steak and cook for 4 minutes. Flip the steak over and cook until the internal temperature reaches 130-135°F, about 4-5 minutes longer. Transfer the steak to a cutting board to rest.

Turn the heat down to medium (about 350F), and add the remaining tablespoon of avocado oil to the skillet. Add the potatoes, onion, pepper, garlic, paprika, and cayenne pepper. Stir to combine, then season with a pinch of salt and pepper. Cook, stirring occasionally, until the peppers and onions are soft and the potatoes are crisp and fork-tender, about 8-10 minutes. Season with additional salt and pepper if needed to taste.

Cut the steak into bite-sized cubes. Turn the heat down to medium-low (about 300F) and add the steak to the hash. Stir to combine. Crack eggs carefully on top of the hash then season eggs with a pinch of salt and pepper. Close the grill lid (or cover the skillet with foil) and bake until the egg whites are set but the yolk is still slightly runny, about 5 minutes.

Remove from the grill and serve the hash and eggs drizzled with the herb sauce.