Steak Hash with Pepperjack Sauce

Creating different ways to use leftover steak gets my brain workin'. Corned beef hash is one of my favorite breakfast dishes, and I thought grilled steak would be a delightful substitute. I wanted to give the dish a little bite, and who doesn't love a cheese sauce? This is a simple breakfast to put together, and if you aren't a spice person sub in cheddar or swiss cheese for a mild sauce. Enjoy!

For Hash:
4 cups cubed red potatoes (skins on!)
2 1/2 cups grilled steak, cubed
1/2 onion, diced
1 green pepper, diced
1 Tbl butter
1 Tbl olive oil
Salt & Pepper

For Pepperjack Sauce:
2 Tbl butter
1 Tbl olive oil
1 Tbl flour
2/3 cup grated pepperjack cheese
2/3 cup milk

6 Eggs

Saute potatoes, onion, and green pepper in butter and olive oil. When potatoes are almost done, melt butter with olive oil in a small saute pan over medium heat. Stir in flour to make a roux. Slowly add milk while stirring constantly. If you would like your sauce a little thinner add additional milk. When milk and roux have become completely incorporated stir in cheese. Stir frequently while cheese melts. Add steak to potato mixtures and cook about 2 minutes so steak is warm, but not over cooked. Season hash with salt and pepper. Plate steak hash, top with 2 eggs cooked you your liking, and finish with the sauce.

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