Photo: Ewan Munro from London, UK, Wikimedia Commons, CC BY-SA 2.0

Steak and Eggs Feast with Hash Browns

Name: Steak and Eggs Feast with Hash Browns
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: North American
Ingredients: 450 g rib eye steak; 5 large eggs, five large; 100 g lean ham, sliced, sliced; 2 medium potatoes (Yukon Gold or red), grated; 2¼ tbsp butter; 40 g old cheddar, grated, grated; 2¾ slices sourdough bread, toast; ¾ tsp salt; ½ tsp black pepper

For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. A buttery seared rib eye, five eggs, ham, crisp hash browns, cheddar and toast. The classic bodybuilder breakfast, scaled up.

2534calories

159 gprotein
121 gcarbs
157 gfat
11 gfibre

per serving

Prep: 10 min
Cook: 25 min
Serves: 1
Cost: $26.86/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Take the steak out of the fridge 20 minutes ahead, pat it dry and season both sides with half the salt and the pepper.
Grate the potatoes, squeeze them hard in a clean towel to remove the water and season with the rest of the salt.
Melt half the butter in a large non-stick skillet over medium heat. Press the potato into a flat layer and cook without stirring for 8 minutes until deep golden, then flip in sections and cook 6 to 8 minutes more. Scatter the cheddar over and slide onto a plate.
Heat a cast-iron skillet over high heat until smoking. Sear the steak for 4 minutes per side for medium-rare, 63°C (145°F) in the centre, adding 1 tsp of the butter for the last minute and spooning it over. Rest 5 minutes.
Lower the heat to medium, warm the ham in the steak pan for 1 minute per side, then fry the eggs in the rest of the butter for about 3 minutes until the whites are set.
Toast the bread, slice the steak across the grain and serve everything together.