Get your day off to a hearty, delicious start with beefy skirt steak, sweet & spicy sweet potato hash and fried eggs. We used 2 purple Okinawan sweet potatoes & a yellow Satsuma sweet potato for a prettier presentation, but you could use other varieties (or three of the same variety).

Ingredients Servings: 4

  • 1 Grass-Fed Skirt Steak
  • 1 t Rosemary Leaves, chopped
  • 1 T Basil Leaves, cut into thin strips
  • 5 Spicy Peppadews
  • 2 t Salt (+ extra for steak)
  • ½ Onion
  • 3 Sweet Potatoes, peeled & cubed
  • 12 Eggs

Instructions

1
Cut the outer membrane from the skirt steak & cut the steak into 3oz pieces. Season them with salt & pepper.
2
Peel, then cube the sweet potatoes and put them in a pot covered with salted water. Bring the water just to a boil, then drain them.
3
Preheat your oven to 350˚F. Chop the onion & the peppadews separately
4
Sauté the onion with a tsp of the salt in an oven-safe pan over high heat. When they start to turn translucent, add the rosemary leaves, sweet potatoes and 2nd tsp of salt.
5
After continuing to cook for 5 minutes, add the peppadews and roast the hash in the oven until the potatoes are tender. Remove it from the oven and stir in the basil.
6
Sear the skirt steak, flipping as needed, until you like the way it’s cooked (we recommend medium rare).
7
Fry the eggs.
8
Slice the skirt steak against the grain. Serve each 3oz portion on a plate with some hash and three fried eggs.