MandG's Notes:
Expand8 russet potatoes Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
4 eggs, beaten Ask a question about this ingredient
1 large onion, peeled and chopped Ask a question about this ingredient
1/4 cup dried sourdough bread crumbs Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
3 teaspoons salt, separted Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1/4 cup green onions, chopped Ask a question about this ingredient
8 ounces top sirloin steak Ask a question about this ingredient
1 tablespoon steak grill seasoning Ask a question about this ingredient
1/2 cup cheddar cheese, shredded Ask a question about this ingredient
Put potatoes in a large pot with enough water to cover. Sprinkle 2 teaspoons salt and bring to a boil. Reduce heat to a simmer until tender. Drain and let cool until you can handle them. Peel and mash in a mixing bowl. Stir in olive oil, eggs, pepper and remaining salt. Meanwhile, in a skillet, saute the onion in butter over medium heat until soft: about 7-10 minutes. Remove from onions from pan. Place 1 Tablespoon oil in pan over medium high heat. Sprinkle meat with grill seasoning and place in hot pan to sear. Cook for 4 minutes per side for medium rare. Remove from heat and let rest 5 minutes. Slice thinly.
Ask a question about this stepPreheat oven to 375 degrees F. Oil a 9-inch spring form pan and coat the inside with the bread crumbs. Spoon half of the potatoes in the pan. In a small bowl combine sour cream and chives: spread over the potatoes. Next spread 1/2 the cheese, 1/2 onions and 1/2 cooked beef. Top with remaining potatoes and remaining cheese, onions and beef.
Ask a question about this stepBake covered for 1/2 hour and remove cover and bake another 1/2 hour or until the potatoes are golden brown on top. Remove from the oven and let cool for 15 minutes. Carefully remove the spring form ring and serve warm or at room temperature.
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Selmelier works at Meadow, a shop that specializes in salt.
