YOUR SOLIN GENERATED RECIPE
Crispy Steak and Egg Hash with Roasted Sweet Potatoes
This vibrant dish brings together seared lean steak, perfectly cooked eggs, and golden roasted sweet potatoes with pops of red bell pepper and red onion for a colorful, hearty meal. The ingredients are simply prepared with a hint of olive oil and seasonings, resulting in a satisfying dish that balances crispy textures with tender bites, ideal for any meal of the day.
INGREDIENTS
3 ounces Lean Sirloin Steak
2 large Eggs
½ medium Sweet Potato
¼ cup chopped Red Bell Pepper
¼ cup chopped Red Onion
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cube the sweet potato into 1/2-inch pieces and toss with half the olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and lightly crispy, stirring halfway through.
While the sweet potatoes roast, heat a non-stick skillet over medium-high heat. Season the lean sirloin steak with salt and pepper.
Place the steak in the hot skillet and sear for about 2-3 minutes per side, until a crispy exterior forms, then remove and let rest. Once rested, thinly slice the steak against the grain.
In the same skillet, add the remaining olive oil and toss in the chopped red bell pepper and red onion. Sauté for about 2-3 minutes until they begin to soften.
Lower the heat slightly and add the steak slices along with the roasted sweet potatoes to the skillet. Stir gently to combine and warm through.
Make two small wells in the hash and crack a large egg into each. Cover the skillet and cook until the egg whites set to your desired doneness, about 3-4 minutes for runny yolks or longer for firmer yolks.
Serve the hash warm, garnished with additional pepper if desired.