Cheesesteak Hash Recipe

Cook and smash

Place the halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender (10–12 minutes). Drain well and let steam-dry for 2 minutes.

Crisp

Heat 2 tbs vegetable oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer (cut-side down). Press each potato gently with a spatula to flatten (smash). Sprinkle garlic powder, smoked paprika, salt and pepper over potatoes. Cook without moving until deeply golden and crisp, about 4–6 minutes. Flip and crisp other side 2–3 minutes. Transfer to a warm plate and keep warm.

Prepare vegetables

While potatoes cook, heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onion and red pepper. Sauté until softened and beginning to caramelize, 4–5 minutes. Add mushrooms and continue to cook until mushrooms release liquid and brown, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook beef

Push vegetables to the side of the pan, add remaining 1 tbs oil and 12 oz sliced Angus beef in an even layer. Season with 1/2 tsp black pepper and 1/2 tsp kosher salt (reserve a little salt for finishing). Let the beef sear undisturbed 1–2 minutes, then stir and break up/chop as it cooks until just browned (2–3 minutes). Stir vegetables back in and add 1 tbs soy or Worcestershire sauce; cook 30–60 seconds to combine. Add the 2 cups packed baby spinach and 1 tbs butter; wilt and toss until spinach is just soft. Taste and adjust seasoning with remaining salt and pepper. Keep warm.

Make hollandaise

Set a heatproof bowl over (not touching) simmering water to create a double boiler. Whisk together 3 egg yolks, 1 tbs lemon juice and 1 tsp water until light and slightly thickened. Whisk continuously and slowly drizzle in the warm melted butter (6 tbs) in a very thin stream until sauce emulsifies and thickens (2–4 minutes). If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne or a few drops of hot sauce. Keep warm in the bowl or set aside over warm water, whisking occasionally.

Poach eggs

Bring a shallow saucepan of water with 1 tbs vinegar to a gentle simmer (not rolling). Crack each egg into a small cup. Create a gentle whirlpool and slip one egg into the water; cook 3 minutes for runny yolk, 3.5–4 minutes for medium. Remove with a slotted spoon, drain on paper towel, and keep warm. Repeat with the second egg.

Toast the 2 slices of bread and place on serving plates.

Divide the smashbrown potatoes between plates, arranging them next to or on top of the toast as desired.

Spoon the cheesesteak mixture (beef, peppers, onions, mushrooms, spinach) over the potatoes, distributing evenly.

Place the two poached eggs on top of the beef and potatoes.

Generously spoon warm hollandaise over the eggs and beef. Sprinkle chopped chives and additional black pepper to taste. Serve immediately with a lemon wedge on the side.