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We kicked off last weekend with a steak and scallop dinner. Here's what we made with the leftovers.
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We made our skillet potatoes au gratin on one of our Big Green Eggs. This skillet is one that we recently restored; it's a Griswold #8 from the 1930s.
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We also grilled several Certified Angus Beef® Brand ribeye steaks from Food City. We dry brined them in our NMT Umami Steak Seasoning for about 6 hours and then grilled them about 4 minutes per side at 450°f.
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We had steak and cheesy potatoes leftover. The first thing that came to mind was making steak and cheese breakfast hash.
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Ribeye steak, red and green bell pepper, onions, and cheese are reminiscent of a Philly Steak and Cheese.
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Here's our mise en place. From the upper left corner, we had our NMT Beef Rub v.2, leftover sauteed mushrooms, beef stock, leftover potatoes au gratin, diced bell peppers, onions, and leftover ribeye steak.
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I cooked the hash in one of our large Big Green Eggs, the one that lives in a Challenger Designs Torch grilling cart.
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We started by sauteing the peppers and onions, seasoned with the beef rub, for about 5 minutes at 400°f. Then we stirred in the potatoes au gratin, breaking them up.
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Finally, we added the chopped up ribeye steak and the leftover mushrooms. It looked like I could spoon it into a roll at this point for a steak and cheese if it wasn't for the potatoes.
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We thought about just cracking the eggs onto the hash and letting the eggs cook that way, but I didn't want to overcook the leftover ribeye steak that was in the hash; we just wanted it heated through. So I grabbed another skillet and fried 4 eggs, sunny side up.
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| We put it all together, seasoned it with a bit more beef rub. |
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| Hit it with a little fresh flat-leaf parsley from our garden, and breakfast is served! |
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| I quick poke of the fork, and the golden yolk poured onto the delicious steak and cheese hash below. That's pretty awesome for leftovers if you ask me! |
