I created this breakfast using all the leftovers from our Valentine’s Day feast … and then added two eggs! Yum … and Valentine’s weekend continues!
Extra Virgin Olive Oil (EVOO)
2 large red skinned potatoes, steamed or boiled, cubed
½ cup diced cooked steak
½ cup chopped steamed cauliflower
½ small yellow onion, diced
Salt and pepper to taste
In a frying pan over high heat, drizzle EVOO. Add potatoes and cook until all sides are browned and crispy. Turn heat to medium, add steak, cauliflower and onion; mix together.
Create two holes in the hash mixture and crack an egg into each hole. Cover pan and let egg cook until the whites are settled, but the yolk is still soft (or cooked to your liking). Season with salt and pepper.
Enjoy with a few dashes of hot sauce and a side of fresh fruit.