I love fusion. I love messy perfect bites. I love flavors. So here is what we have. The base is a crispy potato tostada which is much like a large potato pancake. Then we have a Southwest spiced rubbed skirt steak from A to Z Butcher. Then that is topped with peppers and onions, an over-easy egg, salsa, and an avocado cream sauce. Messy goodness. Now, because of the amount of components, this is not a quick dish, so allow an hour. I hope you like it.

1 pound hash browns
1/4 yellow onion, grated
3 tablespoons flour
1 teaspoon black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 eggs, beaten
10 ounces skirt steak
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 red onion, sliced thinly
1/2 green pepper, sliced thinly
1/2 cup favorite salsa
1/2 cup avocado salsa
4 eggs
Oil for cooking

In a bowl mix potatoes, grated onion, flour, seasoning salt, 1 teaspoon pepper, garlic powder, and 2 eggs. Let rest for 10 minutes.

Coat steak with salt and 1 teaspoon pepper, chili powder, garlic powder, and paprika on both sides.

Using a medium small skillet, add about 3/4 cup of potato mixture in a flat layer; cook until brown and crispy. Turn over and repeat; cook untouched until crispy; repeat until all potato mixture is used.

Using oil cook peppers and onions until soft and just starting to brown.

Heat skillet to medium high and coat in oil; cook steak for 5 minutes on each side; let rest for 10 minutes. Cut steaks into strips.

Cook 4 eggs over easy.

Assembly:
Potato Tostada
Onions and peppers
Steak strips
Egg
Salsa
Avocado salsa