James Strawbridge's Beef and Sweet Potato Hash

James Strawbridge's Beef and Sweet Potato Hash

This is a great recipe for Father's Day to treat the special man in your life, but really it makes an impressive and delicious brunch any time of year. The star of the show is our fully traceable, high welfare sharing ribeye steak, which is matured for 21 days to give it a fantastic depth of flavour.

Serves 2


750g Sharing Ribeye Steak 
Garlic and herb butter
1 sweet potato, peeled and diced, parboiled
1 red onion, roughly chopped
2 tomatoes, roughly chopped
2 tbsp rapeseed oil
1 tbsp Moose Maple Butter
4 eggs
Salt and pepper


  1. Parboil a sweet potato and chop your onions and tomatoes.
  2. Season your steak with salt and pepper and rub with rapeseed oil. Preheat your BBQ grill.
  3. Sauté your red onion and tomatoes in hot oil for 3-4 mins and then add in your parboiled sweet potato and a dollop of Moose Maple butter.
  4. Add your steak to the hot grill and sear on each side for 3-4 mins. Baste with garlic and herb butter whilst cooking. As this is a breakfast dish, personally I like to cook the steak medium rare to well done.
  5. Allow the steak to rest and crack some eggs into the hash pan and fry for 3-4 mins.
  6. Slice the rested steak thinly and top the hash with beautiful pink ribeye. Serve with coffee on the side.