Cowboy Breakfast Bowls
They’ll love this classic on a bun!
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 2 medium russet potatoes, cubed
- 1/4 c. Sliced green onions
- 3 cloves garlic, minced
- 1 tbsp. Paprika
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded cheddar
- 10 eggs, scrambled
- 1 avocado, sliced
- Cilantro for garnish (optional)
- Hot sauce, for serving (optional)
Directions
- In a large cast-iron skillet over medium heat, cook Heritage Ribeye Steak until brown
- Transfer to a paper towel-lined plate and let cool
- Add potatoes to pan and cook undisturbed for 10 minutes, then flip and move around to get all sides golden
- Add green onions and cook until potatoes are tender, 10 minutes more. Once tender, add garlic, paprika, and season generously with salt and pepper.
- Add cheddar to potatoes and cover to melt.
- Build bowls: top cheesy potatoes with scrambled eggs, sliced avocado, cooked Heritage Ribeye steak, cilantro, and a drizzle of hot sauce (optional)
- Enjoy!
