It’s Boxing day, Happy Boxing Day to all my amazing readers! I hope you reward someone with good deeds today. Roast beef hash with egg is the recipe I want to share today. The festive season is still very much in the air so I’m sharing this recipe should in case you want to take a break from chicken. This is a delicious breakfast idea that everyone would love, it’s easy and flavorful.
The ingredients in the roast beef hash with egg are basic and it consists of beef, potatoes, vegetables, eggs and so on. All the ingredients are mostly what you have in your pantry or freezer. I used cross rib also known as chuck steak but you can use any beef of your choice. I peeled the potatoes but you can prepare this meal without peeling the potatoes but make sure you scrub and rinse very well.
Let’s get started!
- 1 Pound Beef; I used cross rib steak (cooked and cut into bite size)
- 1 Pound Russets (peeled/unpeeled, diced and parboiled)
- Splash of Vinegar
- 1 Small Onion (diced)
- 1 Pound Cabbage (or your favorite vegetable; chopped)
- Splash Hot Sauce (use according to your tolerance)
- 3 Tablespoons Extra olive oil
- 6 Eggs (or more)
- 2 Tablespoons Unsalted butter
- Salt and pepper
Clean the meat and season with salt and pepper (both sides) and set aside.
Place a saucepan/pot over medium heat, add water season with salt and parboil the diced potatoes (peeled or unpeeled). TIP: add some splash of vinegar to keep the potatoes firm and parboil for about 4-5 minutes. Drain and set aside.
Heat a skillet/pot over medium heat and heat the oil. Add the seasoned beef and brown on both sides about 6-8 minutes.
Remove, allow the beef to cool down then dice up into bite size and set aside.
Add the parboiled potatoes and lightly brown the potatoes. Add the diced onion and chopped cabbage, and beef, stir to combine and continue to cook for about 2-3 minutes or until everything heats up, stir occasionally as you cook.
Add hot sauce, salt, and pepper and continue to cook for about 3-5 minutes until the cabbage softens.
Prepare the sunny side eggs: Place sauté pan over medium heat and melt the butter.
Crack the eggs into a small bowl one at a time to avoid shell being dropped into the pan, and gently pour into the butter then crack the remaining eggs and add to the pan.
Season with salt and pepper and cook for about 3 minutes until the white eggs are set. Cover and cook on low heat until the yolks are cooked to your preference.
Roasted beef hash with egg and hot peppermint chocolate. Enjoy!
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