Leftover flank steak makes a great breakfast with the addition of potatoes, bacon and eggs.
Technique tip: Use bacon fat to cook potatoes for extra flavor.
- 2 strips bacon, finely chopped
- 2 tablespoons canola oil
- 1 cup potato, diced
- 2 cups flank steak, cubed
- 1 clove garlic, finely chopped
- 1 teaspoon red chili flake
- 1/2 cup red peppers, diced
- 1/2 cup onions, diced
- 1/2 cup scallions, thinly sliced
- 1/2 cup sour cream
- 4 eggs (optional)
- Kosher salt
- Freshly cracked pepper, to taste
1. In a large nonstick saute pan, heat the bacon with the oil over a medium heat, stirring often until the bacon renders its fat and crisps, around 6 minutes.
2. Drain the bacon into a bowl, leaving the fat in the pan.
3. Turn the heat to medium-high and add the potatoes, cooking thoroughly, and tossing the potatoes to ensure even browning.
4. Add the diced flank steak, chili flakes, garlic, peppers and onions. Season with salt and pepper to taste.
5. Continue to cook the mixture until the vegetables are softened, about 5 minutes.
Fry eggs in a nonstick pan over medium-low heat until whites are set and yolks are still runny for sunny-side up eggs.
Divide the potato, flank steak and vegetable mixture between four bowls, top with the scallions, a dollop of sour cream and a fried egg.