By Chef Dean Dellaventura
Ingredients
4 to 6 oz. NY Strip Steaks
8-12 eggs (2 per person)
4 lbs. white potatoes roughly chopped
1 medium onion (diced)
1 green pepper (diced)
3 oz. season salt
½ stick unsalted butter
1 cup whole milk
Salt & pepper
¼ cup olive oil
Scramble the eggs and milk together and season with salt and pepper. Set aside.
Mix potatoes, season salt and potato together and place in a baking pan.
Heat oven to 350° and roast potatoes (stirring frequently) until they are soft and lightly browned (about 30-40 minutes).
In a large sauté pan, over medium-high heat, melt 1 Tbsp. butter and add peppers and onions and sauté until both are soft. Salt and pepper.
Toss cooked potatoes in sauté pan with the rest of the butter and mix the onion, pepper, potato mixture well.
Season the steaks with salt and pepper.
Get a grill pan very hot and cook the steaks to desired temperature (115°-120° for medium rare).
Place 1 Tbsp. butter in another sauté pan and melt over medium heat. Add eggs and cook until dry and fluffy.
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