YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Crispy Potato Hash
Fluffy eggs scrambled with sharp cheddar and seared steak, served alongside pan-fried red potatoes for a satisfying golden crunch.
INGREDIENTS
2 Large Eggs
1 oz Flank Steak, thinly sliced
0.75 oz Sharp Cheddar Cheese, shredded
150 grams Red Potatoes, diced
1.5 teaspoons Avocado Oil
1.5 teaspoons Grass-fed Butter
PREPARATION
Dice the red potatoes into small, uniform cubes.
Heat avocado oil in a skillet over medium-high heat and sauté the potatoes until they are tender and develop a golden-brown crust.
Slice the flank steak into thin strips and sear them in the same skillet for 1-2 minutes until browned, then set aside with the potatoes.
Whisk the eggs in a small bowl until well combined.
Melt the butter in a non-stick pan over medium-low heat and pour in the eggs.
Gently scramble the eggs until soft curds form, then fold in the shredded cheddar and the seared steak strips.
Plate the cheesy steak scramble alongside the crispy potatoes and season with a pinch of sea salt.