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Carne Asada Breakfast Hash

(Serves 4)

Whether you’re looking to start your day with a burst of energy or want to indulge in a satisfying brunch, our Carne Asada Breakfast Hash is the answer. It’s a hearty and fulfilling meal that will keep you fueled throughout the day.

You Will Need

For the Steak + Potato Hash:

  • 12 oz. Strip or Ribeye Steak
  • 2 pouches Riega Street Tacos Carne Asada seasoning, divided
  • 3 tbsp. Avocado Oil, plus more as needed
  • 4 cups frozen Diced Potatoes
  • 1 cup chopped White Onion
  • 1 cup chopped Orange Bell Pepper
  • 1 tbsp. minced Jalapeño

For the Pico de Gallo + Toppings:

  • 1 cup Cherry Tomatoes, quartered
  • ½ cup finely chopped White Onion
  • 1 tbsp. minced Jalapeño
  • 2 tbsp. minced Cilantro
  • 1 tsp. Riega Grillers Verde Pork Seasoning
  • 2 tsp. fresh Lime Juice
  • 4 Eggs
  • ½ cup Shredded Mexican Blend Cheese
  • diced Avocado
  1. Season the steak with one teaspoon Carne Asada seasoning, (½ teaspoon per side.) Set the steak aside and let it rest at room temperature for 15 minutes.
  2. While the steak rests, make the pico de gallo: combine the quartered cherry tomatoes, chopped onion, minced jalapeno, minced cilantro, Verde Pork seasoning, and fresh lime juice in a bowl. Stir to mix well, then cover and refrigerate until ready to serve.
  3. Once the steak has rested, lightly brush the grates of an outdoor grill with oil. Turn the grill on to medium-high heat, and once the grill is hot, grill the steak for 3-4 minutes per side until the internal temperature reaches 135 F for medium-rare, or to preferred doneness. Transfer grilled steak to a cutting board and tent with foil to keep warm.
  4. Heat avocado oil in a large non-stick pan (fitted with a lid) over medium-high heat. Once the oil is hot, add the frozen potatoes to the pan in a single layer. Cook for 4-5 minutes, undisturbed, until browned on the bottom.
  5. Turn the heat beneath the pan down to medium, and stir in remaining teaspoon of Carne Asada seasoning, chopped onion, bell pepper, and jalapeno. Cook for another 5-6 minutes until vegetables are softened and potatoes are browned all over. (Add more oil or a tablespoon of butter if potatoes don’t easily release from the bottom of the pan as you stir.)
  6. Turn the heat beneath the pan to medium-low. Cut the grilled steak into bite-size pieces, then stir the steak pieces into the potato and vegetable mixture.
  7. Create four wells in the steak and potato mixture. Crack an egg into each well and sprinkle with a pinch of salt and pepper.
  8. Cover the pan with the lid and cook until egg whites have set but yolks are still runny, or to preferred doneness. Remove the pan from the heat, sprinkle cheese over the top, then serve with pico de gallo and diced avocado.