| 2 Tbs. Vegetable or Olive Oil | 1 tsp. Kosher Salt, more for seasoning |
| 2 Tbs. Unsalted Butter | 1/2 med. Yellow Onion, med. diced |
| 2 (10oz., 3/4 in. thick) Boneless New York Steaks, cut into med. dice | 4 lrg. Eggs |
| 1 lb. Med. Russet Potatoes, peeled and cut into med. dice |
Heat oil and butter in a large non-stick frying pan with a tight-fitting lid over medium-high heat until oil is shimmering and butter is melted. Add half of the steak, season generously with salt and freshly ground black pepper, and cook stirring rarely, until steak is browned and crusty, about three minutes. Remove from the pan with a slotted spoon and set aside. Repeat with remaining steak.
Add potatoes and 1 tsp. Kosher salt to pan, season with freshly ground black pepper, and stir to coat. Pat potatoes down into a single layer with the spatula, reduce heat to medium, and cook, stirring occasionally, until potatoes are golden brown at the bottom. About 4-5 minutes. Add onion and stir to combine. Cook, stirring rarely, until potatoes are golden brown all over and just give way when pierced with knife and onion is just softened, about 5 minutes.
Add reserved steak and any accumulated juices to potato-onion mixture and stir to combine. Create 4 indentations, crack one egg into each indentation, and season eggs with salt and freshly ground black peppe. Cover the pan and cook egg until egg whites are set and yolks have reached desired doneness.
A Chow.com recipe
