PeruvianBrunch

Recipe Story

origins & traditions

This creative brunch adaptation of Peru's beloved Lomo Saltado brings together the iconic flavors of stir-fried beef, juicy tomatoes, and caramelized onions with golden crispy potatoes. The dish is elevated with perfectly fried eggs on top, allowing the rich yolk to cascade over the savory mixture below. The unique Peruvian technique of combining Asian stir-fry methods with local ingredients creates a bold, satisfying meal perfect for weekend gatherings. The addition of soy sauce and vinegar provides that signature tangy-savory balance, while fresh cilantro and a squeeze of lime add brightness. This one-pot wonder transforms the classic dinner dish into an unforgettable brunch experience that celebrates Peru's diverse culinary heritage and fusion cooking traditions.

Instructions

step by step

0/9 done

Cut beef steak into thin strips about 1/4 inch thick and 2 inches long. Season with salt, black pepper, and cumin. Set aside.
Peel potatoes and cut into thick fries or wedges. Heat vegetable oil in a large skillet or wok over high heat. Fry potatoes until golden and crispy, about 8-10 minutes. Remove and drain on paper towels.
Cut tomatoes into wedges. Slice onions into thick strips. Mince garlic.
In the same skillet or wok, heat olive oil over high heat. Add beef strips in a single layer and sear without moving for 2 minutes until browned. Flip and cook another 2 minutes. Remove and set aside.
Add sliced onions to the hot pan and stir-fry for 2 minutes until slightly softened but still crisp. Add minced garlic and cook for 30 seconds until fragrant.
Add tomato wedges and stir-fry for 1-2 minutes until they begin to soften but still hold their shape.
Return beef and crispy potatoes to the pan. Add soy sauce, vinegar, and a splash of beef broth if desired. Toss everything together for 1-2 minutes over high heat. Season with additional salt and black pepper to taste.
In a separate skillet, fry eggs to your preference (sunny side up or over easy works best).
Divide the lomo saltado hash among four plates. Top each serving with a fried egg. Garnish generously with fresh cilantro and serve with lime wedges on the side.

Lomo Saltado Hash with Fried Eggs

4.6 (17)

A vibrant Peruvian brunch featuring tender beef strips stir-fried with tomatoes, onions, and crispy potatoes, topped with perfectly fried eggs and fresh cilantro for a hearty morning meal.

medium

45 min

4 servings

Ingredients

0 of 15 checked

Main Ingredients

600 grams beef-steak, cut into thin strips
4 pieces potatoes, peeled and cut into thick fries
3 pieces tomatoes, cut into wedges
2 pieces onions, sliced into thick strips
4 pieces eggs, fried

Aromatics

4 cloves garlic, minced

Garnish

4 tablespoons cilantro, chopped
2 pieces lime, cut into wedges

Seasonings

3 tablespoons soy-sauce
2 tablespoons vinegar-white
1 teaspoons cumin, ground
1 teaspoons black-pepper, freshly ground
1 1/2 teaspoons salt

Cooking Oil

4 tablespoons vegetable-oil, for frying
2 tablespoons olive-oil

Chef Tips

expert advice

•For the most authentic flavor, use a very hot wok or large skillet and cook in batches if needed to avoid overcrowding.

•The high heat creates the characteristic 'wok hei' flavor that makes this dish special.

•You can prep the potatoes ahead by parboiling them for 5 minutes before frying for extra crispiness.

•For a healthier version, bake the potato wedges at 425°F for 25-30 minutes instead of frying.

•Add a dash of aji amarillo paste for authentic Peruvian heat.

•The key is to keep the vegetables slightly crisp and not overcooked.

•Serve immediately for the best texture.

•This dish pairs wonderfully with toasted bread or a simple side of fresh fruit.

Peruvian

⭐ Highly Rated

45 minmedium