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Steak & Rustic Root Vegetable Hash
 
Recipe
Steak & Rustic Root Vegetable Hash
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Rustic Root Vegetable Hash: 
Combine potatoes, beets and mushrooms. Whisk together eggs, cheese, chives, salt and pepper; stir into vegetables. Set aside until service.

                                            Yield: about 26 cups
Cooked, diced red-skinned potatoes (1/2-inch dice)3 pounds
Cooked, peeled golden beets (1/2-inch dice)3 pounds
Sliced cremini mushrooms2 pounds
Large eggs10 each
Grated Parmesan cheese1-1/2 cups
Chopped fresh chives1/2 cup
Kosher salt1 tablespoon
Black pepper2 teaspoons
  
Per Order: Season 1 steak with salt and pepper; grill to medium rare or desired doneness. Carve into slices.

While steak is cooking, place greased 3-inch ring mold on a heated, greased ovenproof griddle or sauté pan. Spoon 1 cup Rustic Root Vegetable Hash into mold, pressing down gently until compact. Cook 30 to 45 seconds. Place griddle and ring mold in 400°F oven; cook 10 minutes or until egg is cooked through. Carefully invert ring mold onto plate, run a knife around the edge of the mold and lift off. Fan steak alongside hash. Plate 1 poached egg and 2 baguette slices next to hash; garnish with 1 tsp chives and season with salt and pepper.
Ranch steak, 6 to 8-ounce portions (IMPS/NAMP 1114E)24 each
Salt and pepperAs needed
Vegetable oilAs needed
Eggs, poached24 each
Baguette slices, toasted48 each
Chopped fresh chives 1/2 cup


Nutrition information per serving: 467 calories; 18 g fat (6 g saturated fat; 7 g monounsaturated fat); 347 mg cholesterol; 666 mg sodium; 27 g carbohydrate; 3.1 g fiber; 48 g protein; 16.9 mg niacin; 1.1 mg vitamin B6; 6.9 mcg vitamin B12; 6.3 mg iron; 85.2 mcg selenium; 10.8 mg zinc; 317.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
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