Steak & Rustic Root Vegetable Hash
Yield: Makes 24 servings
|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 mushrooms||2 pounds|
|Large eggs||10 each|
|Grated Parmesan cheese||1-1/2 cups|
|Chopped fresh chives||1/2 cup|
|Kosher salt||1 tablespoon|
|Black pepper||2 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 pepper||As needed|
|Vegetable oil||As needed|
|Eggs, poached||24 each|
|Baguette slices, toasted||48 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.