Step 1

Melt butter and heat olive oil in a large cast iron skillet over medium heat, and add potatoes, stirring them from time to time, until they have turned golden, about 10 minutes.

Step 2

Add the onions, and cook them until they have turned translucent, and the potatoes are beginning to crisp: another 10 minutes or so.

Step 3

Add the steak, garlic, red pepper flakes, and whatever herbs -rosemary, or whatever else - you have chosen to use.

Step 4

Season with salt and freshly ground black pepper. Cook for another minute or two: you don't want to burn the garlic, but you do want to cook the raw bitterness out.

Step 5

Finally, pour the cream over the entire skillet. Stir it about, and then use your spatula to press it all down firmly, and turn up the heat, slightly. This will enable you to form a final crust. When the cream has disappeared into the hash, in about 8 minutes more, your hash should be done.

Step 6

Top each serving with an egg, fried sunny side up, and season again with salt and pepper.