Preheat oven to 400 degrees. Stir together butter, cream cheese, green onions, and garlic in a small bowl until combined; set aside.
Savor every bite of this flavorful hash made from Garlic Steak-and-Potato Foil Packs leftovers.
Servings and Ingredients
|1 tbsp. Hy-Vee salted butter, softened|
|1 tbsp. Hy-Vee plain cream cheese, softened|
|1 tsp. green onion, finely chopped|
|1 clove(s) garlic, minced|
|½ (16-oz.) pkg. Hy-Vee double smoked thick-sliced bacon, crisp-cooked chopped, and divided|
|2 (12-oz. each) Hy-Vee Choice Reserve beef New York strip steaks|
|2 tbsp. Gustare Vita olive oil, divided|
|4 c. Yukon gold potatoes, chopped, cooked, and cooled|
|¼ tsp. kosher salt|
|¼ tsp. Hy-Vee ground black pepper|
|2 c. fresh arugula, divided|
|4 Hy-Vee large eggs|
Things To Grab
- Small bowl
- Paper towels
- Large cast-iron skillet
- Custard cup
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Pat steaks dry with paper towels; cut steak into 1-inch pieces. Cook and stir pieces in cast-iron skillet for 4 minutes. Transfer steak to a bowl; set aside. Wipe skillet clean.
Heat additional 1 tablespoon olive oil in same skillet over medium heat. Add cooked potatoes and sprinkle with salt and 1/4 teaspoon black pepper. Cook 8 to 10 minutes or until slightly golden. Add 1-1/2 cups arugula. Continue cooking 5 to 7 minutes or until potatoes are golden brown and crispy. Add steak, half of the bacon, and the cream-cheese-butter. Toss to combine; remove from heat.
Make 4 (2-inch each) indentations in the potato mixture. Crack 1 egg into a custard cup, pour egg into center of indentaiton. Repeat with remaining 3 eggs. Sprinkle eggs with an additional 1/4 teaspoon black pepper. Transfer skillet to oven; bake 4 to 5 minutes or until whites are firm and yolks are slightly thickened. Remove skillet from oven; top with remaining bacon and additional 1/2 cup fresh arugula.
Amounts Per Serving
- Total Fat: 57
- Cholesterol: 350mg
- Sodium: 1740mg
- Total Carbohydrates: 26g
- Protein: 62g