There are few brunch items I like more than a good hash.  It's the first dish I learned to make when I started "hosting" brunches at my apartment, and I mainly like how easy it is to just throw together on a whim.  Since I'm not much for planning these days, this is the perfect dish for a last-minute brunch gathering and also great way to line the stomach before throwing down one too many mimosas.

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Surf and Turf Hash, serves 4-6

4 medium-large red potatoes, cut into cubes

1/4 large onion, finely chopped (about 1/4 cup)

2 3 oz lobster tails*

2 8 oz petite sirloin steaks*, cubed

3-4 extra large organic eggs

Olive oil

Salt and pepper, to taste

Pea shoots, optional

*This surf and turf set available at Whole Foods

Directions

In a large non-stick skillet, sauté onions and 1 teaspoon olive oil on medium-high until translucent. Add steak and a few pinches of salt; brown, then remove from heat.

Drop heat to medium-low, then add potatoes and a few pinches of salt and pepper to the same skillet and cook for about 5-10 minutes, occasionally tossing with a spatula to prevent sticking. In the meantime, prepare lobster tails. Boil according to weight. Drain, let cool,  remove from shell, and cut into cubes.

Add lobster and steak back into the skillet with potatoes, incorporating all ingredients.

In a separate skillet, fry eggs sunny side up.  Add eggs over hash, and serve topped with some greens (pea shoots).