Perfect Steak and Eggs Breakfast .
Ingredients:
For the Steak:
2 ribeye steaks (6 oz each)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
Salt and black pepper, to taste
For the Eggs:
4 large eggs
1 tablespoon butter
Salt and pepper, to taste
For the Hash Browns:
2 large russet potatoes, peeled and shredded
1/2 small onion, grated
1/4 cup all-purpose flour
1 egg, beaten
Salt and pepper, to taste
1/4 cup vegetable oil, for frying
Directions:
Prepare the Hash Browns:
In a large bowl, combine shredded potatoes and grated onion. Squeeze out as much liquid as possible using a cheesecloth or paper towels.
Mix in flour, beaten egg, salt, and pepper until combined.
Heat vegetable oil in a large skillet over medium heat. Form potato mixture into small patties and fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels and set aside.
Cook the Steaks:
Season both sides of the steaks generously with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat. Sear steaks for 2-3 minutes per side, then reduce heat to medium.
Add butter, garlic, and rosemary to the skillet. Baste steaks with the melted butter for 1-2 minutes for medium-rare. Adjust cook time as needed for desired doneness. Remove steaks and let rest for 5 minutes.
Cook the Eggs:
In a non-stick skillet, melt butter over medium heat. Crack eggs into the skillet and cook to your preference (sunny-side up, over-easy, or scrambled). Season with salt and pepper.
Assemble and Serve:
Plate the steak, eggs, and crispy hash browns together. Garnish with fresh parsley if desired. Serve immediately.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 640 kcal per serving
Servings: 2 servings
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