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Breakfast

Steak & Egg-Topped Sweet Potato Hash Waffle over Bourbon-Chile Glaze

Booze up your steak and eggs.

  • Sysco Culinary Team
  • Houston, TX

Serves 4

Email article

Sysco Classic Sous Vide Sirloin Steak is pre-portioned, lightly seasoned, and pre-cooked to medium-rare—saving time, money and labor. It is easily incorporated into a variety of applications, including this hearty breakfast dish featuring Sweet Potato Hash and a Bourbon-Chile Glaze.

Ingredients

Sweet Potato Hash Waffles

Bourbon-Chile Glaze

For Serving

Your items have been added.

Directions

For the Sweet Potato Hash Waffles

  1. Stir all ingredients in a bowl; refrigerate in an airtight container up to 2 days. Makes about 3½ cups.

For the Bourbon-Chile Glaze

  1. Heat all ingredients in a saucepan over medium-high heat; cook until slightly thickened and bubbling, about 3 minutes. Refrigerate in an airtight container up to 6 days. Makes about ¾ cup.

For Serving

  1. Sprinkle 1 steak with salt and pepper; let stand at room temperature 10 minutes. Preheat waffle iron and spray with pan spray; add a portion of waffle mixture and cook until golden brown and crisp, about 8 minutes.
  2. Heat a portion of butter in a sauté pan over medium-high heat; add steak and a portion of bacon. Cook steak until seared, about 4 minutes, turning once.
  3. Heat a portion of oil in a sauté pan over medium-low heat; add 1 egg and cook until white is set and yolk is soft, about 3 minutes, basting occasionally with oil. Slice steak against the grain; top waffle with egg and bacon.
  4. Serve steak and waffle over glaze garnished with green onions and parsley.
Steak and Egg-Topped Sweet Potato Hash Waffle Over Bourbon-Chile Glaze
Email article

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