Cheesesteak Hash Recipe
Sautéed spinach, red pepper, mushrooms, green onion & tender Canadian Certified Angus Beef® over cheesy smashbrown potatoes. Topped with two poached eggs & hollandaise. Toast.
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Ingredients
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Vegetables
Meat
Potatoes
Eggs
Hollandaise Sauce
Other
Method
Potato Preparation
Vegetable and Beef Sauté
Sauté the Vegetables and Beef
In the same skillet, add more olive oil if needed. Sauté the diced red bell pepper, sliced mushrooms, and chopped green onions until softened. Add the Canadian Certified Angus Beef® and cook until browned and cooked through. Finally, add the spinach and cook until wilted.
Hollandaise Sauce
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place over a pot of simmering water and whisk constantly until it thickens. Gradually add melted butter while whisking until the sauce is smooth.
Egg Poaching
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon.
Assembly
Assemble the Dish
On a plate, layer the crispy smashbrowns, then top with the sautéed beef and vegetables. Place the poached eggs on top and drizzle with hollandaise sauce. Serve with toast on the side.
