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.

  • By Perry Mascitti Tulalip Resort Casino
  • 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.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

Photo courtesy of Kristi Nebel
Folk duo Steve and Kristi Nebel will be among the musical acts performing at the Edmonds Arts Festival, which takes place Friday through Sunday.
Photo courtesy of Kristi Nebel
Folk duo Steve and Kristi Nebel will be among the musical acts performing at the Edmonds Arts Festival, which takes place Friday through Sunday.
Coming events in Snohomish County

Send calendar submissions for print and online to features@heraldnet.com. To ensure your… Continue reading

Cascadia College Earth and Environmental Sciences Professor Midori Sakura looks in the surrounding trees for wildlife at the North Creek Wetlands on Wednesday, June 4, 2025 in Bothell, Washington. (Olivia Vanni / The Herald)
Cascadia College ecology students teach about the importance of wetlands

To wrap up the term, students took family and friends on a guided tour of the North Creek wetlands.

Kim Crane talks about a handful of origami items on display inside her showroom on Monday, Feb. 17, 2025, in Snohomish, Washington. (Olivia Vanni / The Herald)
Crease is the word: Origami fans flock to online paper store

Kim’s Crane in Snohomish has been supplying paper crafters with paper, books and kits since 1995.

A woman flips through a book at the Good Cheer Thrift Store in Langley. (Olivia Vanni / The Herald)
Pop some tags at Good Cheer Thrift Store in Langley

$20 buys an outfit, a unicycle — or a little Macklemore magic. Sales support the food bank.

Audi SQ8 Wows In Motion Or At Rest. Photo provided by Audi America MediaCenter.
2025 Audi SQ8 Is A Luxury, Hot Rod, SUV

500 Horsepower and 4.0-Second, 0-To-60 MPH Speed

The Mukilteo Boulevard Homer on Monday, May 12, 2025 in Everett, Washington. (Olivia Vanni / The Herald)
‘Homer Hedge’: A Simpsons meme takes root in Everett — D’oh!

Homer has been lurking in the bushes on West Mukilteo Boulevard since 2023. Stop by for a selfie.

Sarah and Cole Rinehardt, owners of In The Shadow Brewing, on Wednesday, March 12, 2025 in Arlington, Washington. (Olivia Vanni / The Herald)
In The Shadow Brewing: From backyard brews to downtown cheers

Everything seems to have fallen into place at the new taproom location in downtown Arlington

Bar manager Faith Britton pours a beer for a customer at the Madison Avenue Pub in Everett. (Olivia Vanni / The Herald)
Burgers, brews and blues: Madison Avenue Pub has it all

Enjoy half-price burgers on Tuesday, prime rib specials and live music at the Everett mainstay.

Ellis Johnson, 16, left, and brother Garrett Johnson, 13, take a breather after trying to find enough water to skim board on without sinking into the sand during opening day of Jetty Island on Friday, July 5, 2019 in Everett, Wash. (Olivia Vanni / The Herald)
Epic ways to spice up your summer

Your ultimate guide to adventure, fun and reader-approved favorites!

The 2025 Jeep Gladiator pickup, in one of its more outrageous colors (Provided by Jeep).
2025 Jeep Gladiator is a true truck

The only 4x4 pickup with open-air abilities, Gladiator is more than a Wrangler with a bed.

Ian Terry / The Herald

Rose Freeman (center) and Anastasia Allison play atop Sauk Mountain near Concrete on Thursday, Oct. 5. The pair play violin and piano together at sunrise across the Cascades under the name, The Musical Mountaineers.

Photo taken on 10052017
Adopt A Stream Foundation hosts summer concert on June 14

The concert is part of the nonprofit’s effort to raise $1.5 million for a new Sustainable Ecosystem Lab.

People walk during low tide at Picnic Point Park on Sunday, March 3, 2024 in Edmonds, Washington. (Annie Barker / The Herald)
Beach cleanup planned for Picnic Point in Edmonds

Snohomish Marine Resources Committee and Washington State University Beach Watchers host volunteer event at Picnic Point.

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.