|Steak and Eggs|
By June Hersh
When I was a child one of my favorite meals was having breakfast for dinner. My mother would par boil potatoes and pan-fry them till golden brown, then pour beaten eggs over the potatoes and stir them into a scrambled frenzy, picking up the crusty bits of potatoes that clung to the pan. I've combined my mom's signature dish with a lean pan seared steak to create an unbeatable trio; steak, home fries and eggs; a cowboy sized meal to be enjoyed anytime of day. Unless you have short order cook experience, it's not easy to juggle two pans at once. I suggest, you cook the steaks first and then let them rest while you fry the potatoes and eggs.
2 russet potatoes (about 1- pound), peeled and quartered
Bring a medium pot of salted water to boil, and par boil the potatoes until fork tender, about 15 minutes. Remove them to a plate and when cool enough to handle, dice them into bite-size pieces.
Heat a non-stick skillet with enough olive oil to just coat the bottom of the pan. Lightly season the steaks with salt and pepper. Cook the steaks, over medium - high heat, about 3 to 4 minutes on each side. Remove the steaks to a plate, cover loosely with foil and let them rest while you prepare the potatoes and eggs.
Wipe the pan clean, add about 2 tablespoons olive oil and 1 tablespoon vegetable oil. Cook and stir the potatoes, over medium - high heat, until brown and crusty, about 10 minutes. Use the two- spoon method of turning the potatoes, one spoon to coax and the other to turn. When the potatoes are crusty on all sides, pour the beaten eggs into the skillet and quickly scramble, it will take just a minute or two. Season to taste with salt and pepper. Serve the eggs and potatoes on the side with the steak and some kicked up ketchup to which you have added a few dashes of Frank's hot sauce.
Recipe: Kosher, meat, breakfast, brunch