Steak & Eggs on a Potato Pancake (Part 2)
Breakfast. It's what's for dinner. 😆
I needed to shred some cheese and I had extra potatoes..since I had the shredder out anyway....
After finishing the cheese do a couple potatoes and strain them through a cheese cloth. They don't have to be completely dry but you don't want them dripping when you give them a squeeze through the cloth. Letting them sit while the bacon cooks also helps, if they start to oxidize/turn color just ignore it, they'll be fine after cooking. Don't be afraid to over season these, I used salt, pepper, and garlic, and still needed some more after cooking, usually I go light on the salt if I'm cooking stuff in bacon fat but these potatoes need some extra 😂
Remove the bacon but leave the grease on medium-low heat, basically as hot as it'll go without the grease smoking. Start with a bottom layer of potato, onion, bacon, cheddar, and a top layer of potato. Press it down into the pan to flatten it and let it cook. This can take a bit, I didn't time it but if I had to guess it was probably 20-30 min. As the edges start to crisp tuck them in to help it hold shape when it comes time to flip. You'll know it's ready when it starts to loosen up and you can get a spatula under it without it falling apart. Flip it out into a plate then flip it back into the pan upside down, give it another press, and let it cook until that side browns. Make sure it's not sticking then set the whole pan aside to keep it warm.
SPPOG rub a steak, start it in a warm pan with the fat edge down, and turn up the heat. When it starts to sizzle, sear the rest of it. I like it rare and at this point it's done for me 😂 cook it to your preference.
While it rests, fry an egg in the steak fat, then throw it all on the potato pancake and enjoy!
Okay, so you've seen how to put together that amazing steak and eggs with a potato pancake, but let's dive a little deeper into mastering each component, especially for achieving that perfect pan-seared steak and making sure every element shines! I've picked up some tricks over time that really make a difference. First, let's talk about that pan-searing steak – it's an art, but totally doable at home! For a truly delicious steak, I always start with a good quality cut, like a ribeye or sirloin, about 1 to 1.5 inches thick. Before it even touches the *cast iron pan*, I make sure to pat it super dry with paper towels. This is crucial for getting that beautiful, *crispy crust*. Seriously, moisture is the enemy of a good sear! Then, I season generously with salt and pepper. Don't be shy; a good steak can take a lot of seasoning. Let it sit at room temperature for about 30 minutes before cooking – this helps it cook more evenly. When it's time to cook, I heat my cast iron pan over medium-high heat until it's smoking slightly. Add a high smoke point oil like grapeseed or avocado oil, or even better, a knob of butter. Once hot, carefully place your steak in the pan. Don't move it for 2-3 minutes! This is where that amazing sear develops. Flip it, and I usually throw in a sprig of rosemary, a couple of garlic cloves, and a tablespoon of butter, basting the steak as it cooks. For a perfect *medium-rare steak*, which is my personal favorite, I aim for an internal temperature of about 130-135°F (54-57°C). A meat thermometer is your best friend here, but you can also use the finger test if you're confident. Once it reaches your desired doneness, immediately transfer it to a wire rack to rest for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy – skipping this step is a common mistake! Now, for those beautiful *fried eggs*! The best part is cooking them in the leftover steak fat. That rich, savory flavor infuses into the egg, making it extra special. I usually crack the eggs directly into the pan, keeping the heat on medium-low. For a classic sunny-side up with a perfectly *runny yolk*, I let the whites set gently, sometimes spooning a little hot fat over the top to cook the very top layer without flipping. If you prefer over easy, a quick flip for 30 seconds does the trick. The goal is that luscious, liquid gold yolk that spills out over the steak and potato pancake. While my recipe uses a potato pancake, I know some of you might be looking for steak, eggs, and roasted potatoes plate ideas. If you're craving something different, try making some super crispy roasted potatoes. Just chop your potatoes into bite-sized pieces, toss with olive oil, salt, pepper, garlic powder, and maybe some paprika, then roast at 400°F (200°C) until golden brown and tender, about 30-40 minutes, flipping halfway. They offer a different texture but are equally delicious with steak and eggs! Finally, don't forget the presentation! A sprinkle of fresh green onions or chives really brightens up the dish and adds a lovely pop of color, as you can see from my pictures. It makes the whole meal feel a bit more gourmet. Enjoy experimenting and making this incredible dish your own!
