1060's Flank Steak Hash

Chef John from the 1060 Restaurant (located inside Syracuse's Genesee Grande Hotel) shared the recipe from one of the dishes on their new breakfast menu: Flank Steak Hash. 

Visit the restaurant website by clicking here.

1060 Flank Steak Hash
1 quart water
4 oz white vinegar
1 oz clarified butter
12 oz (by volume) skin-on Idaho potatoes (large diced, blanch for 5 minutes in boiling water and cool at room temp)
2 oz (by volume) red, yellow & green bell pepper (medium diced)
2 oz (by volume) Spanish onion (medium diced)
1 tblsp seasoning salt
5 oz flank steak (seasoned, marked on a char-grill, cooled &shredded)
2 each large eggs
3 oz homemade hollandaise sauce
2 tblsp finely chopped chives

In a small 2 quart saucepot, bring the water and vinegar to a boil over high heat. Next, in a small non-stick skillet over high heat, add the butter, and potatoes. Let the potatoes brown on a couple of sides for 3-4 minutes each. Next, add the peppers and onions and keep moving the mix around until the onions are translucent (aprx. 3 minutes). Sprinkle in the seasoning salt and mix around again. You can continue or stop the process right now and wait until you are precisely ready to serve the hash. This is a very important step because the serving of eggs needs to happen very quickly after they have been prepared. At the same time, add the shaved flank steak to the hash and the 2 eggs to the pot of boiling water/vinegar. Heat the hash for 2-3 minutes for medium rare/medium and 6-7 minutes for well done. While that is going, check the doneness of your eggs. You can cook them soft or hard (whichever you prefer). When the hash is complete, mound it in the center of a large, round white plate. Place the eggs in the center of the mound and pour the hollandaise sauce over the eggs. Next, sprinkle the entire plate with the chopped chives. Serve immediately. Recipe yields one portion. Enjoy!

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