Over the weekend I made these delicious tacos and they were a real treat. I especially loved the pico de gallo from Laurie at Simply Scratch's blog. It could possibly be my favorite pico de gallo yet!
With Spring just about to arrive on the hi-line, I am counting down the days until our little Mexican restaurant, a mere 90 miles away, Serranos, opens up again. Less than 2 months! It's a seasonal restaurant at the gates of East Glacier and the chiles rellenos alone are worth the drive. Sadly, in the winter time when the restaurant is closed, if you want a taco, you gotta make the taco....so I did!
After Dusty and I stuffed our faces with as much flank steak tacos as we could possibly eat, we were left with about 1/2 a pound of flank steak. I don't know about you, but I hate leftover steak. It becomes chewy, tough and just doesn't reheat very well. So what do you do when you have leftover steak? Make breakfast hash! And don't forget to top it with a perfectly fried egg and a couple dashes of Tobasco sauce to really send it over the top :)
Flank Steak & Potato Hash
-1-1/2 pounds Yukon Gold Potatoes, peeled and 1/2 inch diced
-1/2 cup chopped Yellow Onion
-2 tablespoons Salted Butter
-1 tablespoon Extra Virgin Olive Oil
-Salt & Pepper to taste
-1 Green Onion, thinly sliced
-1/2 tablespoon dried Parsley
-1/2 pound leftover cooked Flank Steak (or any leftover steak), cut into bite-size pieces
Heat the olive oil and melt the butter in a large sauté pan over medium heat. Add the potatoes, onions, salt and pepper to the pan. Cook, turning occasionally with a spatula, for 15-20 minutes until the potatoes are softened, browned and cooked through. Add the steak pieces and cook an additional 3-5 minutes until the steak is warmed through. Then turn off the heat and add the green onions and dried parsley.