YOUR SOLIN GENERATED RECIPE
Steak and Crispy Sweet Potato Hash with Fried Eggs
Savor a hearty plate of tender, seared lean sirloin steak combined with crispy, diced sweet potatoes, all crowned with perfectly fried eggs. This dish delivers a satisfying mix of textures and flavors, from the charred edges of the steak and caramelized sweet potato to the rich, velvety yolks of the eggs.
INGREDIENTS
4 oz Lean Sirloin Steak
1/2 medium Sweet Potato (diced)
2 Large Eggs
1/2 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Pat the steak dry with a paper towel and season both sides with salt and black pepper.
Dice the sweet potato into small, uniform cubes to ensure even cooking.
Heat a non-stick skillet over medium-high heat and add half a tablespoon of olive oil.
Sear the steak in the hot skillet for about 2-3 minutes per side for medium-rare, then remove from the pan and let rest. Once cooled slightly, dice the steak into bite-size pieces.
In the same skillet, add the diced sweet potato. Cook over medium heat, stirring occasionally, until the sweet potato cubes are tender and have a crispy, golden exterior (about 8-10 minutes). Season lightly with salt and pepper.
Push the sweet potato to one side of the skillet. Add a little more oil if necessary and crack the eggs into the pan. Fry the eggs until the whites are set but the yolks remain runny, or cook to your preferred doneness.
Return the diced steak to the skillet with the sweet potatoes and stir to combine, warming the steak through.
Plate the hash by layering the steak and sweet potato mixture, then top with the fried eggs. Serve immediately.