One Pan Wagyu Steak Breakfast Hash
Indulge in the ultimate gourmet experience with our Back Creek Wagyu Steak ensemble. Savor the rich, buttery tenderness of our premium Wagyu steak, expertly paired with a savory hash of crispy potatoes, onions, and bell peppers. Each bite bursts with flavor as juicy cherry tomatoes add a pop of freshness. Crowned with perfectly cooked eggs, this dish is a masterpiece of culinary delight. Elevate your dining experience and treat yourself to the epitome of luxury with Back Creek Wagyu Steak, Hash, Tomatoes, and Eggs.
Ingredients
2 Russet Potatoes (large, shredded)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 Back Creek Wagyu Top Sirloin Steak (sliced)
1 cup Cherry Tomatoes
4 Eggs
Directions
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a large bowl, combine the shredded potato with the oil and season with salt and pepper. Mix well, then spread across the prepared baking sheet. Add the steak pieces and cherry tomatoes.
Bake in the oven for 20 minutes. Remove from the oven, then crack the eggs on top, and continue to cook in the oven for another 10 minutes, or until the whites are set and the yolks are cooked to your liking. Enjoy Back Creek Wagyu Goodness.
Notes:
More Flavor: Add garlic, onion, bell pepper, spinach, rosemary, kale, or zucchini to the potatoes.
Additional Toppings: Shredded cheese, sour cream, and/or hot sauce.
