Hash Brown Topped Steak Recipes

Steps:

• For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
• For the three cheese waffle hash browns: Preheat a waffle iron to medium.
• Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
• Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
• Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
• For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
• Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.

Steps:

• In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

Steps:

• 1. Season steaks on all sides with salt and pepper right before cooking. Brush grill pan or cast iron pan with oil and heat over medium-high heat. Put 1 to 2 pieces steak on the pan and cook for 4 to 6 minutes on each side, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Repeat with the remaining steaks.
• 2. Make the creamy eggs: Whisk eggs together with milk, salt, and pepper in a bowl until well combined.
• 3. Melt butter in a small nonstick skillet over medium-low heat. Pour in egg mixture and gently stir with a heatproof rubber spatula. Continue cooking, stirring occasionally, until the eggs have set but still remain soft and creamy. Sprinkle parsley on top.
• 4. Make the hash browns: Melt butter in a large sauté pan. Add potatoes, garlic, salt, and pepper. Cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning for the first time.) Turn off heat..
• 5. To assemble, arrange steaks on individual platters. Put equal portions of creamy eggs and hash browns on the side of each plate.

Steps:

• In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
• Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
• While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
• Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
• While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
• Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
• Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.

Steps:

• Cut steaks into bite-size pieces.
• In a large frying pan, heat 1 tablespoon of the oil at medium-high heat.
• When oil is hot, put in steak, onion and garlic.
• After a minute, add in worchestershire sauce and soy sauce.
• Fry until onion is translucent and steak chunks are just underdone to how you desire (I prefere medium-rare so when the steak is rare, I'm done).
• Put meat mixture aside, preferably a metal bowl so as to retain some heat and the steak will continue to cook to how you like it.
• Put the remaining oil in the frying pan. Don't rinse the frying pan, you want all the juices and flavour from the meat mixture to remain.
• Put in the hashbrowns, seasoning salt and garlic powder.
• Fry until crispy.
• Mix back in the meat mixture with the hashbrowns.
• Fry for a minute to warm everything back up and then sprinkle the cheese over the mixture.
• Reduce heat to minimum and cover the frying pan. (I use a baking sheet but if you're lucky enough to have a lid, use that.).
• Once cheese is melted, serve!

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.