NUTRITION

SERVINGS

INGREDIENTS

4 oz Top Sirloin steak

1 medium Yukon Gold potato

2 large Eggs

0.5 cup Red bell pepper

0.25 cup Yellow onion

0 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the Yukon Gold potato into half-inch cubes and finely chop the red bell pepper and yellow onion.

• 2

  Cut the sirloin steak into bite-sized pieces and season with half of the sea salt, black pepper, and garlic powder.

• 3

  Heat the ghee in a large cast-iron skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Add the onions and bell peppers to the skillet with the potatoes. Sauté for another 3-4 minutes until the vegetables have softened.

• 5

  Push the potato mixture to the edges of the pan and add the steak pieces to the center. Sear the steak for 2-3 minutes per side until browned but still tender.

• 6

  Toss everything together and season with the remaining salt, pepper, and garlic powder.

• 7

  In a separate small non-stick pan, fry the eggs to your preference (sunnyside-up or over-easy recommended).

• 8

  Plate the steak and potato hash, top with the fried eggs, and garnish with freshly chopped parsley.