Duck fat crispy potatoes with skirt steak and jammy eggs.
To make the Potatoes:
- Preheat ovent to Fill a large pot with water, enough to cover potatoes by 1 inch. Add potatoes, kosher salt, and baking soda.
- Bring to a boil, over medium high heat, and cook the potatoes until just fork tender (approximately 5 minutes).
- Strain the potatoes from the water and add to a parchment lined baking sheet in an even layer.
- Coat the potatoes liberally with duck fat and all purpose seasoning.
- Add to oven and bake for 20 minutes, flip potatoes with a spatula, and bake for an additional 18 minutes.
- Remove from oven and set aside.
To make the Steak and Egg Hash:
- Heat cast iron skillet over medium high heat.
- Add a drizzle of olive oil, skirt steak, season with sazon seasoning, and cook for 2-3 minutes.
- Stir in onions and cook for 2-3 minutes longer.
- Reduce heat to low.
- Stir in potatoes and create 3 separate wells in the hash.
- Crack an egg in each well and cook until the egg whites are cooked through. (Approximately 6-10 minutes)
- Remove from heat, sprinkle cilantro over top, and serve with lime wedges.