The Cardinals need some luck this weekend, so making an amazing breakfast on Sunday morning is a great start! You know I'm all about eating good grass-feed proteins, and this recipe incorporates two of my favorites! It's ready in an hour in the Instant Pot, so start early and CHOW DOWN!
2 lbs. Open Nature Grass-Fed NY Strip Steak (Safeway)
1/4 cup olive oil
2 cups green chile enchilada sauce (Las Palmas)
1 cup salsa verde (Del Real)
16 oz. frozen diced potatoes or Southern style hash browns
2 tbsp. finely chopped fresh rosemary
1 large jalapeno pepper, thinly sliced, membrane and seeds removed
4-6 Hickman's Grass-Fed or Cardinals packaging eggs
Set the InstantPot to Sautee and add about 2 tbsp. olive oil. When the InstantPot is up to temperature, add the Grass-Fed Beef and season with salt and pepper. Sear for 2-3 minutes on each side (you may need to do this in two batches). Remove the meat from the InstantPot and add the enchilada sauce and the salsa verde. De-glaze the bottom of the InstantPot with the sauces. And add the meat back in, cover, lock and seal the InstantPot. Set the Pot to "Pressure Cook" on high pressure for 40 minutes. When the timer is done, allow the steam to naturally release for 20 minutes.
While the InstantPot is releasing the steam, heat a large skillet to medium heat and add the remainder of the olive oil. Add the diced potatoes, the sliced jalapenos and the chopped rosemary. Season with salt and pepper. Allow the potatoes to cook on medium heat until golden brown on all sides, 10-15 minutes.
Manually release any remaining steam from the InstantPot before unlocking and removing the lid. Remove the meat and shred loosely with a fork. Return all the meat to the InstantPot and stir well to combine the meat with the remaining juices.
In a separate frying pan, fry the Hickman's eggs to your liking. Remove from the heat and set aside until ready to plate.
To Serve: Place a large spoonful of the potatoes on a serving plate. Strain the meat slightly and place a spoonful or two over the potatoes. Top with a Hickman's fried egg and serve!