Chimichurri Steak & Eggs Hash Recipe

1. parboil potatoes

Place diced potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook 6–8 minutes until just fork-tender but not falling apart. Drain well and let steam-dry in the colander for 5 minutes.

2. While potatoes cook, preheat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter.

3. Add the parboiled, drained potatoes to the hot skillet in a single layer. Let them cook undisturbed 4–5 minutes to develop a golden crust, then stir/flip and continue to cook another 4–5 minutes until most sides are browned.

4. Stir in diced red bell pepper and house-roasted onions. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Cook, stirring occasionally, until peppers soften, about 4 minutes.

5. Add minced garlic and cook 30–45 seconds until fragrant. Add the fresh spinach in handfuls, stirring until wilted and incorporated, about 1–2 minutes. Taste and adjust seasoning if necessary. Transfer hash to a warmed plate and keep warm.

6. Pat the steak dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest 10 minutes at room temperature while potatoes finish.

7. Heat a separate heavy skillet (cast-iron recommended) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

8. Sear the steak 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. If steak is thick, sear edges briefly. Remove steak to a cutting board and let rest 5–7 minutes before slicing thinly against the grain.

9. While resting, slice steak into bite-size strips or cubes and gently fold into the warm potato hash to combine. Keep warm.

10. To make chimichurri: in a medium bowl or mini-food processor combine 1/2 cup packed parsley, 1/4 cup packed cilantro (optional), 1 tbsp oregano, 2 tsp minced garlic, 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes and 1/2 tsp salt. Pulse briefly if using a processor to a loose sauce (do not purée until smooth) or finely chop and whisk in oil and vinegar. Taste and adjust salt or acidity.

11. To make roasted garlic aioli: mash 2 roasted garlic cloves into a paste and mix with 1/4 cup mayonnaise and 1 tsp lemon juice until smooth. Season with a pinch of salt and pepper to taste.

12. Heat a small nonstick skillet over medium-low and add a teaspoon of butter or oil. Cook the 2 cage-free eggs to your preferred style: sunny-side up (cover and cook 3–4 minutes until whites set), over-easy (cook 2–3 minutes then flip and cook 20–30 seconds), or scrambled (whisk and cook 2–3 minutes). Season eggs with a pinch of salt and pepper.

13. Divide the steak & potato hash between plates or one serving dish. Sprinkle shredded Cheddar and Monterey Jack over the hot hash so it melts slightly. Top each portion with the cooked eggs.

14. Finish with crumbled feta, house-pickled sweet pepper slices, a drizzle (about 1–2 tbsp) of chimichurri sauce over the eggs and hash, and a spoonful (about 1–2 tbsp) of roasted garlic aioli either on the side or dotted over the dish.

15. Serve immediately while hot.