The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.
Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes, bacon and salt until well blended. Form into 6 patties.
Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.
Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3 to 4 minutes per side or until desired doneness. Let stand 5 minutes before slicing.
Mix arugula, cheese, remaining 1 tablespoon oil and lemon juice in large bowl; toss to coat well. Set aside.
Melt butter in large nonstick skillet on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 1/2 cup salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.
Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened. Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.