BREAKFAST RIB EYE HASH
- 1 medium potato
- 1 green pepper
- 3 tbsp oil
- 1 rump steak
- 2 tbsp Jacks Meat Dust
- 1 egg
Peel the potato and chip into bite size chunks. Peel and dice the onion. Cut the green pepper into chunks.
Coat the rib eye evenly in Jacks Meat Dust and place over direct heat grilling for about 6 minutes per side. remove the steak from the grill when the internal temperature hits 55C then get it off to rest.
Whilst the meat is resting add the oil to a cast iron pan or directly on to a plancher and once heated add the potato, onion and green pepper stirring occasionally until golden brown.
Move the hash to one side to keep warm and break your egg frying it until cooked and still runny.
Slice the steaks into slices and dollop on to a plate for a delicious breakfast.