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Cheesesteak Hash
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Cheesesteak Hash

Cheesesteak Hash

This is hands down the most delicious hash I've ever had or made. The inspiration comes from White Spot, a restaurant chain from Western Canada. Look, I know there's a bunch of ingredients and a few steps. But like many recipes - it's not about the journey, is about the destination. So...buying package hollandaise will make it much easier and is totally acceptable. Don't want to poach eggs? Then fried ones will still be super delicious. Here's the point - just make it.

Serves 2

Ingredients

  • 3 Yukon gold potatoes
  • 12 ounces steak, your fav but I like rib eye for this
  • Neutral oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic paste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & coarse black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red pepper
  • 1/2 cup sliced mushrooms
  • 2 cups loosely packed spinach
  • 2 slices provolone cheese
  • 2 eggs, poached is ideal but fried will still be excellent
  • Hollandaise sauce, recipe here or a package mix is all good (just add extra lemon juice)

Directions

  1. Leave the skin on and dice potatoes, then boil until fork tender, drain and set aside
  2. Put steak in freezer 30 minutes, slice as thinly as you can then put into a bowl with 2 tablespoons of the oil, the worster, garlic paste, onion powder, red pepper flakes and salt & pepper - mix well and set aside
  3. Heat a couple tablespoons of oil in a large skillet and add the potatoes and toss to coat in the oil. Spread out to an even layer and let brown on the bottom - now you can start moving around to get an even crispness all the way around. Season lightly with salt, pepper and the garlic powder - set aside
  4. Add a tablespoon of oil to another skillet, and put in the onions and peppers, cook stirring often until beginning to soften, 3-4 minutes. Put in the mushrooms, and when soft add the spinach - toss until wilted. Push veggies to one side of the pan, turn up heat to high, add another squeeze of oil and put in the steak
  5. Stir, quickly being sure to separate the pieces, and when almost done (shouldn't take long) add the cheese, mixing in well to start it melting
  6. Time to build: put half the potatoes on each of 2 plates, add some of the cheesesteak to both, add an egg and finally top with the hollandaise.
  7. Boom