Steak and Eggs with Potato Rosti and Asian

The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.

Ingredients

Procedure

1. In saucepan cover potatoes with water and bring to boil. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes bacon and salt until well blended. Form into patties making 1 per serving. Heat half of the oil in large nonstick sauté pan on medium heat. Add potato patties; cook 7-8 minutes per side or until crisp and golden brown. Transfer to a plate; keep warm. Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3-4 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Mix the arugula cheese remaining oil and lemon juice in a large bowl; toss to coat well. Set aside. Melt butter in large nonstick sauté pan on medium heat. Cook eggs sunny-side up until desired doneness.