Steak and egg-style stuffed potatoes
Posted on July 5, 2023
By: Marc-Antoine
For 2 servings
45 minutes of cooking
My favorite thing to eat for breakfast is a “steak and egg” meal, but, today, I wanted to change things up a bit.
I then present to you a breakfast-style stuffed potato recipe, my stuffed potato, “steak and egg”-style, recipe.
It’s delicious, easy to make, and I guarantee no one is going to leave anything on their plate. 😜
Here, we go!
Tools required:
- House of BBQ Experts’ Veggie Rack
- House of BBQ Experts’ Plancha Grill Griddle (or cast-iron skillet)
- Small container suitable for the grill
Ingredients:
- 2 potatoes
- Avocado oil, to taste
- House of BBQ Experts’ California dry marinade, to taste
- 2 breakfast sausages
- 4 slices of bacon
- Butter, to taste
- House of BBQ Experts’ Texas dry marinade, to taste
- 1 beef hanger steak
- 2 eggs
- House of BBQ Experts’ Espresso sauce, to taste
- Parsley leaves, to taste
Preparation :
- Preheat the grill to 400°F.
- Put the potatoes in a mixing bowl, drizzle them with oil, then sprinkle them with some California dry marinade. Mix everything so that the seasoning spreads on the vegetables.
- Insert the potatoes into the vegetable rack and place it in the indirect cooking zone, ideally on the top grid, and let the potatoes cook for 40 minutes, i.e., until the tines of a fork penetrate inside them as in butter.
- Put the sausages and slices of bacon on the griddle (or in a cast-iron skillet) placed in the indirect cooking zone. Add a bit of butter and let it melt. Let the meats become golden.
- Sprinkle some Texas dry marinade on all sides of the hanger steak, then sear both sides of the piece of meat in the direct cooking zone, ideally over infrared heat (turn the meat over when it “unsticks” easily from the grid). After that, transfer the hanger steak over to the indirect cooking zone and let it cook until it has an internal temperature of 140°F.
- When the food is ready, remove everything that’s on the grill.
- After letting the meat rest for a while (⅓ of the cooking time), slice the hanger steak against the grain, then chop the sausages and bacon slices. Set aside separately.
- Make a hole in the centre of each potato and put the flesh in a bowl.
- Add the sausage, the bacon pieces, and a knob of butter to the bowl and mix until homogenous.
- Cook the eggs on the griddle (or in the pan) and heat the espresso sauce in a small, grill-safe, container over the indirect cooking zone. Season the eggs with some Texas dry marinade.
- Fill the inside of the potatoes with the sausage and bacon mixture, then lay slices of hanger steak on top of each one. Pour a few drizzles of espresso sauce over the slices of meat and cover them with an egg. Sprinkle parsley leaves on top.
- Serve and enjoy!
Happy grilling!
