KosherEye.com
By June Hersh
The Kosher Carnivore
When I was a child one of my favorite meals was having breakfast for dinner. My mother would par boil potatoes and pan-fry them till golden brown, then pour beaten eggs over the potatoes and stir them into a scrambled frenzy, picking up the crusty bits of potatoes that clung to the pan. I've combined my mom's signature dish with a lean pan seared steak to create an unbeatable trio; steak, home fries and eggs; a cowboy sized meal to be enjoyed anytime of day. Unless you have short order cook experience, it's not easy to juggle two pans at once. I suggest, you cook the steaks first and then let them rest while you fry the potatoes and eggs.
Behind the Counter: Any tender steak, cut from the chuck would work for this dish, like a good chuck eye or blade steak. Minute steak or silver tip steak (+$) are good options. Have your butcher cut them
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