Good morning! This week the Sunday Supper Movement is sharing Cowboy Cooking recipes with Certified Angus Beef® brand! Cowboy cooking is basically a hearty meal that is nothing fancy but it’s filling and delicious. I think a lot of my recipes fall into this category.
I have to say I’m a little bit jealous that some of the Sunday Supper Movement influencers got to go to Kansas this weekend and visit a cattle ranch, eat some incredible food, and learn more about Certified Angus Beef® brand. I really wanted to go myself but I knew that flying in the third trimester just wasn’t going to happen. It looked like they had so much fun though and the food looked amazing!
When I started thinking about Cowboy Cooking I thought about breakfast. I like to host brunches at my house and usually make fruit salad, quiche, French Toast bake, desserts, and a few other things. I really feel like I needed to up my savory brunch game so I thought I’d take this opportunity to try out a recipe for Steak and Eggs Breakfast Hash.
I’m not a big breakfast eater though I’ve been trying to do better. While I do like pancakes or waffles on occasion, one of my favorite breakfast foods are hash browns. They are something I can always eat in the morning which is why I thought of this hash. Since we’re using beef I thought a Steak and Eggs Breakfast Hash would be the way to go.
I went to my local Weis Market to check out what steaks they had. I wasn’t really sure what cut I wanted to use in my hash and going to the store helped. I settled on some thinner cut New York Strip Steaks which ended up working perfectly. They cooked up quickly in the pan and held up well in the hash.
I like this recipe a lot because it’s easy to make, it makes enough for a crowd, and it’s a hearty breakfast. I had most of the ingredients on hand so it wasn’t anything I had to go out of my way to buy. The combination of the tender Certified Angus Beef® brand steak with the runny eggs and the hash browns was a delicious and hearty breakfast that kept me going all morning long.
- 1 (12 oz) boneless Certified Angus Beef® brand New York Strip Steak
- salt and pepper
- 2 T. olive oil, divided
- 2 c. frozen diced hash browns
- ½ onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 3 eggs
- Heat one tablespoon of olive oil in a saute pan over medium high heat.
- Sprinkle the steak with salt and pepper and add to the pan. Cook for 3-4 minutes per side or until cooked to medium rare. Remove from pan.
- Add the remaining olive along with the hash browns to the pan. Cook for 5 minutes.
- Add in the onions, red pepper, and garlic. Saute for 5-7 minutes or until vegetables have softened and hash browns are cooked through.
- While the vegetables are cooking cut the steak into 1 inch pieces. Once the vegetables have finished cooking add the steak to the saute pan.
- Using a wooden spoon make three holes in the vegetables so that you can see the bottom of the pan. Crack an egg into each hole. Cover and cook for 5 minutes.
- Season with salt and pepper and serve immediately.
More Cowboy Cooking Recipes:
- Chuckwagon Beef Stew by The Chef Next Door
- Cowboy Chili (Easy Texas Red Chili) by Curious Cuisiniere
- Hearty Steak and Black Bean Chili on Rice by Confessions of an Overworked Mom
- Grilled Butter Burgers by That Skinny Chick Can Bake
- Open Faced Steak Sandwich by Daily Dish Recipes
- Barbecue Beef Skillet Cornbread by Cindy’s Recipes and Writings
- Slow Cooker Cowboy Baked Beans by Renee’s Kitchen Adventures