Vaca Frita Hash Con Huevos* Recipe

Season and sear

Pat the skirt steak dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tablespoons vegetable oil in a large heavy-bottomed skillet (cast-iron preferred) over high heat until shimmering. Sear the steak 2–3 minutes per side until well browned. Remove steak and set aside.

Braise to tenderize

Reduce heat to medium. Add minced garlic to the hot pan and cook 30 seconds until fragrant. Return the steak to the pan, add 1 cup water or low-sodium beef broth and 1 bay leaf, cover, and simmer gently for 25–30 minutes or until the steak is fork-tender. Remove from heat and let cool slightly in the cooking liquid.

Shred and crisp

Remove the steak from the liquid, discard bay leaf, and shred the meat with two forks or by hand into long strands. Pat the shredded meat dry with paper towels to remove excess moisture. In the same skillet, heat remaining 2 tablespoons vegetable oil over medium-high heat. Add shredded steak in a single layer (work in batches if needed) and press down with a spatula. Fry, undisturbed, 3–5 minutes per side until edges are crispy and caramelized. Toss with 2 tablespoons lime juice and keep warm.

While the steak is braising or after it is shredded, heat 1 tablespoon olive oil (or reserved frying oil) in a medium skillet over medium heat. Add thinly sliced yellow onion and sliced green pepper. Season with 1/2 tsp salt and 1/4 tsp black pepper and sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Set aside and keep warm. Toss onions with the shredded, crispy steak just before serving or serve on top.

Place the diced russet (and optional sweet potato) in a pot and cover with cold water. Bring to a boil and simmer 4–5 minutes until just starting to become tender but not falling apart. Drain well and let steam dry in the colander for 2 minutes.

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the parboiled potato cubes in a single layer. Sprinkle with 3/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Cook without moving for 4–5 minutes to form a crust, then toss and continue to cook, turning occasionally, until golden brown and crisp all over, about 10–12 minutes total. Taste and adjust seasoning. Stir in chopped parsley and keep warm.

In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack eggs into the pan (work in two batches if needed) and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Covering the pan for the last 30–60 seconds helps set the whites without flipping. Season eggs with salt and pepper to taste.

To assemble, portion the breakfast potatoes onto plates, top with a generous handful of crispy shredded vaca frita, then spoon the sautéed onions and peppers over the meat. Place 1–2 sunny-side eggs on each portion. Garnish with lime wedges and pickled red onions or sliced avocado if using. Serve immediately, so yolks can mingle with the crisped beef and potatoes.