Serve New York strip steak and red potato egg hash at Father’s Day brunch. (Tulalip Resort Casino)

Serve New York strip steak and red potato egg hash at Father’s Day brunch. (Tulalip Resort Casino)

Taste of Tulalip: Steak and egg hash for Father’s Day brunch

Top your New York strip steak and red potato egg hash with a cheesy Mexican-style chorizo sauce.

  • Tuesday, June 15, 2021 1:30am
  • Life

By Perry Mascitti / Special to The Herald

Father’s Day is June 20. It’s a day when we chisel a marble pedestal that Dad can climb upon, thrust his arms to the sky and be glorified for all his good fatherly deeds throughout the year!

It’s that first-day-of-summer celebration to honor him and his impact on your family. Generally, this is a celebration that includes special meals, so why not kick it off with a memorable brunch that could well become a Father’s Day tradition?

This is not your ordinary hash dish. I took a choice New York strip steak and carefully sliced and arranged it on top of an egg and red potato hash. I then poured a melty, cheesy Mexican-style chorizo sauce to crown this brunch masterpiece.

It’s yummy — but don’t take my word for it! Serve it with freshly cut seasonal fruit and brew his favorite cup of coffee, and Dad will forever be indebted to you. Well, at least until next year.

New York steak and red potato egg hash with chorizo cheese sauce

12-ounce New York strip steak

For the chorizo cheese sauce:

½ cup Mexican-style chorizo, skillet cooked and broken up

1 tablespoon butter

¼ cup white onions, diced ½-inch

1 tablespoon garlic, fresh chopped or prepared in jar

1 tablespoon all-purpose flour

1 tablespoon chipotle peppers (chopped is fine) in the adobo sauce

½ cup cream cheese

1 cup milk

½ cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon hot sauce (I recommend Sriracha brand)

Salt and pepper, to taste

For the red potato egg hash:

3 tablespoons olive or vegetable oil

5 medium red potatoes (about 12 ounces), skin on, ½-inch diced

1 medium white onion, ½-inch diced

1 medium red bell pepper,½-inch diced

1 teaspoon each salt and pepper, plus more to taste

9 large eggs, scrambled

2 tablespoons sour cream

½ cup milk

In a saute pan, cook and break up the soft chorizo in small pieces for about 2 minutes. The fresh pork sausage looks a lot like ground beef.

Add butter, then onions and garlic and cook until soft. Stir in flour with a wooden spoon. Add prepared chipotle peppers with adobo sauce, cream cheese, Monetary Jack cheese, cumin, milk and your favorite hot sauce.

Whisk all until smooth and cheese is well-melted. Then season with salt and pepper to taste. Keep warm.

Preheat oven to 350 degrees. In a 10-inch nonstick skillet, add oil and brown the potatoes, then add onions and bell peppers; cook all until soft.

Mix eggs, sour cream and milk together well and pour over the hot potato hash. Cook for 2 minutes on stovetop on medium heat, then place the pan in the oven for about 10 minutes.

While the eggs are baking in the oven, cook steak seasoned with salt and pepper to your liking (rare to medium well) on an outdoor grill or saute pan, and place it on a cutting board and rest it for about 3 minutes, then slice into thin strips.

Pull the egg hash out of the oven when the potatoes are cooked through, then let rest for 2 minutes. Cut into 4 to 6 wedge slices and place a wedge portion on a warmed plate. (See note.) Arrange steak strips on top of each wedge evenly and pour hot cheese sauce (aka queso fundido) over each wedge.

Optional: Garnish with diced tomato and cilantro.

Makes 4-6 servings.

Note: Whether I’m in my restaurants or at home, I always serve hot food on a warmed plate to make sure the food stays hot throughout the meal. To make it easier at home, I place my microwave-proof plates in the microwave: 1 minute for 1 plate, 90 seconds for 2, 2 minutes for 3, etc.

Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He’s been at Tulalip since 2007 and has more than 30 years of culinary experience.

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