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Fancy breakfast

Posted by Jeanne on January 6, 2010

More accurately for tonight – fancy breakfast for dinner.  We do this a lot.  Basically, fancy breakfast for me is breakfast hash.  Leftover potatoes + leftover meat and veg if available + scrambled eggs + hot sauce and maybe some cheese = happy.

Tonight, we had roast potato, turnip, spinach, and trout with scrambled eggs and Sriracha.  Quick, easy, and filling – good for a weeknight when it’s snowing and the temperature is far below freezing.  The one I really want to share is from New Years’ morning:  the beef tenderloin hash.  Definitely a good first breakfast of 2010.

Beef Tenderloin Hash, serves 2

2 TB butter, divided

2 to 3 cups leftover roast potatoes, or roast 2 or 3 medium potatoes in some olive oil and salt & pepper for about 40 minutes at 400F (stir halfway through).

4 to 6 oz. leftover beef tenderloin, seared on the outside and very, very rare inside, cut into bite-sized chunks

4 or 5 large eggs, beaten well with a fork or whisk

Salt & pepper

Heat 1 TB of butter in a large nonstick or cast iron skillet over medium high heat.  When melted and foaming, add potatoes and warm through.  Add steak and heat until just warmed.  Season with salt and pepper to taste, and divide into two servings.

Return the pan to the burner or use a second, nonstick pan, and heat the remaining TB of butter over medium heat.  When the butter is melted and foaming, add the eggs.  Wait about 20 to 30 seconds, and begin stirring gently in the center to scramble the eggs.  Be gentle.  Be patient.  Don’t increase the heat.

When the eggs look almost but not quite cooked, kill the heat but keep stirring gently – the residual heat in the skillet will finish cooking the eggs.  Divide your eggs in two and place on top of the potato/steak mixture.

Season with salt and pepper, and top with a bit of cheese and/or hot sauce if you like.

See?  Happy new year to us!

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