Is it breakfast? Is it dinner? With this spicy and savory hash, who cares? Have it for both! Paired with a clean, bold Chilean wine, it’s the perfect dish for a weekend brunch. Our favorite, though, is to have it as a breakfast-for-dinner dish, along with a glass of full-bodied Natura carmenere. The elements of smoke and heat complement perfectly the notes of black pepper and cherry of the Carmenere.
So what are you waiting for? You need this carne asada hash in your life!
1 8 oz. sirloin steak, cut into cubes
1 tbsp. all-purpose spice rub (oregano, paprika, chili powder, garlic powder, salt, black pepper)
1-2 tbsp. Olive oil
1 lb. potatoes, cut into quarters
½ red pepper, thinly sliced
¼ onion, chopped
2 red jalapenos, halved lengthwise
2 cloves garlic, chopped
Salt and pepper
Chives for garnish
- Place steak chunks in a bowl; toss with all-purpose spice rub. Set aside.
- Prep the vegetables and start chilling your carmenere. The bottle should feel chilly to the touch before you serve (not too cold).
- In a large skillet, bring a bit of water (enough to cover your potatoes), to a boil. Add potatoes and cook for a few minutes until tender. Drain and set aside.
- Wipe the skillet dry, then add olive oil. Once it’s sizzling, add steak cubes, being careful not to crowd the pan. You want a nice sear on each side.
- While the steak is cooking, add the red pepper and onion, and more oil if the skillet seems dry. Cook for a couple of minutes, then move everything to the outer edges of the pan, leaving the center open.
- Add the blanched potatoes to the center of the pan, allowing them to sit so they can crisp up. Give them a gentle stir to turn them over.
- While the potatoes are cooking, poach the eggs or cook them over-easy in a separate skillet.
- Once the potatoes have a nice, crispy outside, mix them with the onion, pepper, and steak. The hash is ready!
- Plate the hash and top with with an egg, along with salt, pepper, and chopped chives to your taste.
- Pour your Natura Carmenere, and enjoy!