1 ribeye steak, seasoned with salt, pepper, and garlic powder
1 thick-cut NY strip steak, seasoned with salt, pepper, and garlic powder
1 lb red skin potatoes, diced
1 packet Lipton Onion Soup Mix
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 cup cherry tomatoes, halved and salted once seared
Fresh Italian parsley, chopped (for garnish)
4 eggs
Kosher salt, to taste
Coarse black pepper, to taste
Garlic powder, to taste
Oil or butter for cooking
Directions
Turn three burners on high. After preheating, turn two burners to low and one burner off.
Toss diced potatoes with Lipton Onion Soup Mix, a pinch of salt, and garlic powder. Cook in oil or butter until golden and tender, about 10-15 minutes. Set aside.
Sear steaks for 3-4 minutes per side for medium-rare or to your preference. Let rest, then dice.
Sauté onion, green bell pepper, and red bell pepper until softened and caramelized. Add cherry tomatoes, searing until blistered. Season with salt.
Combine potatoes, steak, and vegetables. Cook for 2-3 minutes, adjusting seasoning as needed.
Crack eggs onto the griddle and cook, flipping to cook on both sides.
Plate hash and top with two fried eggs. Garnish with parsley.
