Description
This indulgent brunch classic layers crispy potato hash and tender steak slices under perfectly poached eggs, all smothered in a rich, creamy hollandaise sauce. Hearty, flavorful, and perfect for weekend mornings!
Ingredients
Units
Scale
For the Hash:
- 2 medium potatoes, peeled and cubed
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1 tbsp olive oil
- Salt & pepper to taste
For the Steak:
- 8 oz ribeye or sirloin, grilled or pan-seared
- Salt & pepper
- Garlic powder (optional)
For the Poached Eggs:
- 4 large eggs
- 1 tbsp vinegar (for poaching water)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter (melted)
- Salt to taste
- Pinch of cayenne pepper (optional)
Instructions
- Cook the hash: Heat olive oil in a skillet. Add cubed potatoes and cook until golden. Toss in bell pepper and onion, season, and cook until softened.
- Prepare the steak: Season steak with salt, pepper, and garlic powder. Sear or grill to desired doneness. Let rest, then slice thin.
- Poach the eggs: Bring water to a gentle simmer, add vinegar. Crack eggs into a cup and gently slide into the water. Poach for 3 minutes. Remove with a slotted spoon.
- Make hollandaise: In a blender or bowl over a double boiler, whisk egg yolks and lemon juice until thick. Slowly stream in melted butter while whisking until thickened. Season with salt and cayenne.
- Assemble: On each plate, layer hash, steak slices, poached eggs, and drizzle generously with hollandaise.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 3g
- Sodium: 670mg
- Fat: 54g
- Saturated Fat: 24g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 480mg