Chophouse Breakfast Bowl
About this Recipe
This hearty crispy potato and mushroom hash is topped with sliced sirloin steak, sautéed spinach and grilled shallots. It’s finished with a sunny-side-up egg and a drizzle of buttery Custom Culinary® Gold Label Hollandaise Sauce.
Chophouse Breakfast Bowl
Directions
- Season steak and grill along with sliced shallots. Rest cooked steak, then thinly slice and reserve.
- Sauté mushrooms; reserve.
- In a large skillet, season hash browns. Cook until crispy.
- Add sautéed mushrooms to the skillet, then add baby spinach and continue to sauté.
- In a serving bowl or carry-out container, add spinach and mushroom hash, then top with sliced steak, shallots and a sunny-side-up egg.
- Drizzle Custom Culinary® Gold Label Hollandaise Sauce on top.
Ingredients
- 4 oz steak(s), top sirloin
- 1 oz shallot(s), sliced
- 2 oz Cremini mushrooms, sliced
- 5 oz hash browns
- 2 oz baby spinach
- 1 ea egg(s), cooked sunny-side-up
- 3 oz Custom Culinary® hollandaise sauce, Gold Label
- salt, to taste
- pepper, to taste