Top Chef, Season 6, Episode 11, Quickfire Challenge

2 Servings

For Hash Browns:

• 2 cup shredded fine extra sharp American cheddar
• Salt and pepper

For Beef:

• 1 New York strip steak, 2” thick
• Pinch of Turkish ground coffee
• Salt and pepper

For Eggs:

• 6 large eggs
• ½ cup heavy cream
• 1/3 cup sour cream
• Scallion tops, thinly sliced

For Hash Browns:

• ½ lb russet potatoes, peeled and shredded

For Hash Browns:

• 2 tablespoons bacon fat

For Hash Browns:

• 1 bunch scallions, whites only, thinly sliced (reserve tops for eggs)

For Hash Browns:

• 2 tablespoons butter

1. Melt bacon fat in two nonstick pans. Add potatoes and spread into an even layer. Sprinkle scallions (white part only) over potoatoes and season heavily with salt and pepper. Allow potato to crisp over medium heat until dark golden.

2. Reserve ½ cup cheddar and divide the remainder evenly. Sprinkle cheese on each hash brown and melt cheese in a salamander (or broiler). Remove potatoes and invert onto a wire rack to cool. Sandwich together both potato cakes and punch out 3” rounds. Top with the remaining cheese and broil again to melt and crisp exterior.

3. Season beef generously with coffee grinds, salt, and pepper. Grill over high heat to medium doneness. Let rest before slicing.

4. Whisk eggs with heavy cream in a metal bowl. Cook over a double boiler until soft scrambled. Remove from heat and fold in sour cream and scallions (green part only). Season with salt.

To Serve:

1. Place hash brown round onto plate.

2. Thinly slice steak and arrange on top of hash brown.

3. Top steak with scrambled eggs.