My brother has come to live in Central Texas, and I’m thrilled. He’s an awesome restauranteur, so it’s a cooking extravaganza these days. This dish is one of the latest creations from our leftovers, and can be served as a burger or as hash, for breakfast, lunch, or dinner.
This is a delicious way to stretch a little leftover steak.
- 2-3 TBSP extra virgin olive oil
- 2 carrots, chopped
- 1 medium onion, chopped
- 3 ribs celery with the leaves, chopped
- 1/2 red bell pepper chopped
- 3 medium potatoes, partially cooked, then chopped
- Salt and pepper
- 1/2 - 1 cup white wine
- 1 1/2 lbs cooked (medium to medium rare), trimmed ribeye steak
- Fried eggs
- Heat oil in a large skillet. Add carrots and next 5 ingredients.
- Cook, stirring occasionally, until the onion is translucent.
- Add wine and reduce until liquid is almost gone. Remove from heat and cool slightly.
- In a food processor, process everything until it's in small dice. Place in a large bowl.
- Now, process the meat into small dice, and add to the vegetable mixture. Combine well.
- To eat as a burger: add a raw egg, mix well, form into patties, and fry as burgers.
- To eat as hash: saute mixture in butter.
- Either way top with cheese and fried egg. And for added flavor, add sriracha or hot sauce!
- If you have leftover mixture, it's even great cold.