Peppered Potato-and-Onion Hash with Fried Eggs

Serves 4

Ingredients

• 4 medium russet potatoes
• 2 large yellow onions
• 8 ounces beef skirt steak
• 2 tsp black pepper
• 1.5 tsp kosher salt
• 3 tbsp lard
• 4 large eggs
• 2 tbsp water

Instructions

1. 1Peel the potatoes and cut into 1/2-inch cubes. Dice the onions and beef skirt into similar size pieces.
2. 2Heat lard in a large cast-iron skillet over medium-high heat. Add the cubed potatoes, onions, beef, salt, and black pepper. Cook undisturbed for 5 minutes to develop crust, then stir and continue cooking 15-20 minutes until potatoes are tender and everything is deeply golden.
3. 3Push the hash to one side of the skillet. Add the remaining lard to the cleared space and crack in the eggs. Fry until whites are set but yolks remain runny, about 3 minutes; splash with water and cover briefly to help set if desired.
4. 4Season the eggs with additional black pepper. Divide the hash among plates and top each with a fried egg. Serve immediately while hot.