Baked Potatoes with Rib-Eye Steak Hash Recipe | Epicurious.com
"This recipe takes a classic hash and turns it inside out ? the potatoes aren't used in the hash, but under it...."
INGREDIENTS
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4 large russet potatoes (each about 10 ounces)
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Olive oil
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Coarse kosher salt
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1 10-ounce rib-eye steak, trimmed
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2 tablespoons olive oil
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2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
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1 large onion, halved, thinly sliced
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2 red jalapeño chiles, halved, seeded, very thinly sliced crosswise
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1 cup heavy whipping cream
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2 teaspoons chopped fresh marjoram
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4 teaspoons butter
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Fresh marjoram sprigs (optional)
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