Leftover Special: Steak and Cheese Breakfast Hash

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We kicked off last weekend with a steak and scallop dinner.  Here's what we made with the leftovers.

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.

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.

We had steak and cheesy potatoes leftover. The first thing that came to mind was making steak and cheese breakfast hash. 

Ribeye Steak with Chroizo Hash

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What goes better with ribeye steak than potatoes?  How about potatoes in a tasty hash with chorizo, onions, sweet red bell pepper, jalapeno, garlic, and fajita seasoning?

Alexis picked up a couple of ribeye steaks this weekend, and this is what we made. The crispy potatoes, savory chorizo, and the mild heat of jalapenos made this hash the perfect side for a pair of steaks.  If it was morning time, I would have thrown a few Sunnyside-up eggs in there, too.

I wanted to do something different from my usual steak routine, so I decided to cook the steaks sous vide and finish on a hot grill.

It was a beautiful Spring day in Knoxville, so I brought my sous vide equipment outside and set up on my expansive BGE Modular Nest.