Hash browns are the traditional accompaniment to a steak-and-eggs breakfast, but chef Phillips changes it up by serving a sweet potato hash at his restaurant. It’s a colorful—and satisfying—way to start the day.
Sweet Potato Hash:
1 tbsp. butter
1 tbsp. oil
2 sweet potatoes, diced small
1 med. sweet onion, diced small
1 poblano pepper, diced small
½ bell pepper, diced small
1 cup baby arugula
Steak and Eggs:
2 (10 oz.) flatiron steaks
Salt and pepper, to taste
- Prepare Sweet Potato Hash: Preheat med. skillet on med. heat with butter and oil. Add sweet potato; saute 4 min. Add onion and peppers; saute until potatoes are soft. Turn off heat and fold in arugula; season with salt and pepper to taste.
- For steaks: Preheat ovenproof pan to med. heat. Season steaks with salt and pepper and place in pan. Sear on one side for 8 to 10 min.; flip steaks over and cook for another 8 to 10 min. Remove steaks from pan and set aside to rest.
- In same pan, melt a little butter. Crack eggs into pan. Season with salt and pepper and cook till desired consistency.