Halal Steak & Eggs Hash with halal beef bacon bits
Get a head start in January with this delicious and wholesome brunch favourite. It has all the breakfast favourites with hearty potatoes and peppers. The halal beef bacon bits, bring a lovely saltiness to the dish.
What you need:
2 large potatoes, chopped in 1” pieces
1 tbsp. vegetable oil
1 8oz Halal Sirloin Steak
Rock salt
Freshly ground black pepper
1 tsp. smoked paprika
1 onion, chopped
2 bell peppers, chopped
4 eggs
1 pack of Halal Beef Bacon
How to make it:
Add potatoes to a medium saucepan and cover with water. Bring to boil and simmer until just tender, about 10-15 minutes.
Heat oil in a large skillet over medium-high heat. Season steak all over with salt and pepper. Add to the skillet and cook until reach desired doneness, about 4-6 minutes per side for medium-rare. Remove steak from the skillet to let it rest.
Place a pack of halal beef bacon strips on the skillet for about 2 minutes , until the strips look crispy. Take off the skillet and place on a plate with a kitchen paper to soak up any excess grease. Once cooled, cover the halal beef bacon with the kitchen paper and crush it into bits. You can also use a sharp knife to cut it up into small bits.
Add onion and bell peppers to the skillet and cook over medium heat until beginning to soften, about 5 minutes. Add potatoes and paprika, then season with salt and pepper to taste. Cook until the potatoes become even more tender and start to crisp up. Chop steak into 1” cubes and stir the meat into the potatoes. Take your halal bacon bits and sprinkle generously over everything.
Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Cover the skillet with a lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.
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