Bloody Mary Hash
More than just steak and eggs, this delicious dish from San Chez Bistro has the perfect blend of spices and heat to enjoy for breakfast or dinner.
10 mins Cook Time
15 mins Yield: 2 servings
- 2 Eggland's Best Eggs
- 4 oz. beef tenderloin
- 1/2 spanish onion, julienne sliced
- 1/2 green bell pepper, julienne sliced
- 1/2 red bell pepper, julienne sliced
- 1 Yukon Gold potato, cubed
- 2 oz. Bloody Mary mix
- 1 tablespoon six pepper blend
- 2 teaspoons sugar
- 1 tablespoon kosher salt
- 2 tablespoon Spanish paprika
- 1 tsp smoked hot paprika
- 4 oz. Mojo Creole Marinade
Julienne cut the onions and peppers; cook in a medium-size saute pan with the mojo creole marinade until caramelized; set aside.
Cut beef tenderloin into 1/2-inch cubes and season with pepper blend and a pinch of salt; sear in another pan until cooked, but not all the way through; set aside.
Cut potatoes into 1/2-inch cubes and either fry or roast them until cooked through; season with sugar, kosher salt and both paprikas.
Combine beef, potatoes, peppers and onion into one large saute pan; add Bloody Mary mix; cook until everything is hot and the Bloody Mary mix is cooked in.
Cook the eggs however you prefer: fried, poached, over-easy, scrambled; season with salt to taste.
Divide steak and potato mix onto two plates and top each with eggs and enjoy.
Your Ratings and Comments
Please sign in to rate or comment. Sign in with Facebook or use your Eggland's Best account.