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1
Start by boiling potatoes, and cook until just slightly under fork-tender. During this time, season both sides of beef with salt, pepper, and garlic powder. Set aside, and let it come to room temperature.
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2
Once potatoes are about tender, strain and set aside. If you have a large cast iron pan (I think cast iron is best for making hash), use it. Bring pan to medium high heat. Add 1 tablespoon of the canola oil and swirl it in the pan. Lay in the beef and get a good sear on both sides, roughly 6 minutes per side. Once you have a great sear on both sides, remove the steak and let it rest on a cutting board.
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3
Add remaining oil and butter into the same skillet. Add potatoes and onions, and cook for about 10 minutes, stirring. Season with more salt and pepper. Meanwhile, slice steak against the grain. When potatoes are nicely caramelized, add steak, stir, and give it a taste. If it needs more salt, add a bit more.
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4
Remove hash from heat and set aside to begin assembling sandwich.
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5
Preheat oven to 350u00b0F. Lather both sides of sliced bread with mustard, then place the Swiss cheese slices on both sides. Place in preheated oven until cheese is nice and melted. Once melted, remove from oven and add sliced chili peppers on the bottom layer.
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6
Meanwhile, cook egg to your liking. I like mine over easy, or sunny side up.
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7
Take bottom piece of bread and generously layer on steak and potato hash. Add egg on top, then add the top slice of the bread. Gently press and dig in. This sandwich explodes in flavor.
