Potatoes

• 1 lb yukon gold potatoes, peeled and cubed
• 2 tsp all purpose seasoning
• 3 tbsp duck fat
• 1 tbsp kosher salt
• 2 tsp baking soda

Steak & Eggs

• 1/2 lb of skirt steak, sliced on a bias and then cubed
• sazon seasoning
• olive oil
• 1 small onion, diced
• 1/4 c cilantro, chopped
• 3 large eggs
• 1 lime, cut into wedges

Equipment

• parchment lined baking sheet
• spatula
• large pot
• cutting board
• sharp knife
• cast iron skillet
• woodn spoon

To make the Potatoes:

1. Preheat ovent to Fill a large pot with water, enough to cover potatoes by 1 inch. Add potatoes, kosher salt, and baking soda.
2. Bring to a boil, over medium high heat, and cook the potatoes until just fork tender (approximately 5 minutes).
3. Strain the potatoes from the water and add to a parchment lined baking sheet in an even layer.
4. Coat the potatoes liberally with duck fat and all purpose seasoning.
5. Add to oven and bake for 20 minutes, flip potatoes with a spatula, and bake for an additional 18 minutes.
6. Remove from oven and set aside.

To make the Steak and Egg Hash:

1. Heat cast iron skillet over medium high heat.
2. Add a drizzle of olive oil, skirt steak, season with sazon seasoning, and cook for 2-3 minutes.
3. Stir in onions and cook for 2-3 minutes longer.
4. Reduce heat to low.
5. Stir in potatoes and create 3 separate wells in the hash.
6. Crack an egg in each well and cook until the egg whites are cooked through. (Approximately 6-10 minutes)
7. Remove from heat, sprinkle cilantro over top, and serve with lime wedges.