sherry vinegar 8 oz.
granulated sugar 8 oz.
1/2 Tbsp. garlic cloves (sliced thin)
1 oz. grape tomatoes
1 oz. roasted corn
1 oz. baked potatoes
1 oz. green beans
1 oz. carrots
1 oz. aged cheddar cheese
2 whole eggs
8 oz. steak (sliced thin)
For the Sauce: Combine Vinegar and Sugar in a small saucepan and reduce to a syrup.
In a large cast iron skillet or saute pan sear the leftover steak over high heat until caramelized on both sides.
Add the vegetables and lower the heat to medium. Saute the vegetables until they begin to caramelize. Add the cheese and set aside .
In a separate non-stick pan cooks eggs per guest preference. A nice fried egg is my favorite but scrambled eggs would work as well.
Place the hash on a plate, top with the egg, and drizzle the syrup over the top.