Carne Asada Hash

In a bowl, combine Steak (8 oz) and All-Purpose Spice Rub (1 Tbsp). Rub the spices into the steak.

Blanch New Potatoes (3 cups) in a skillet for a few minutes until they are tender, but not falling apart. When the potatoes are done, drain them and wipe out the skillet so it is dry.

Add Olive Oil (1 Tbsp) and the seasoned steak to the skillet. Cook it over medium to medium-high heat for a few minutes until the steak is seared.

Add Red Chili Pepper (1/2), Red Jalapeño Peppers (2), Red Onion (1/4), Garlic (2 cloves). If the pan seems dry, add more Olive Oil (to taste). Cook for 1 to 2 minutes.

Scoot everything to outer parts of the skillet and add the potatoes to the center. If the pan is dry, add a drizzle of Olive Oil (to taste) before you add the potatoes so they don't stick. Season with Salt (to taste) and Ground Black Pepper (to taste).

Let the potatoes sit for a few minutes so they crisp up nicely. Then stir everything together.

While the potatoes crisp, cook the Eggland's Best Classic Eggs (2) over easy or poached. For over easy, heat a generous splash of Olive Oil (as needed) in a medium skillet over medium heat, then fry eggs until the whites are cooked but the yolk is still runny.

Serve the hash with Fresh Chives (to taste) and the runny eggs. Enjoy!