Name: Steak and egg breakfast hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, cut into 1/2-inch cubes; 14 oz red potatoes, cut into 1/2-inch cubes; 2 large eggs; 3/4 medium yellow onion, diced; 3/4 red bell pepper, diced; 1 tbsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika

Instructions

Prep 15 min · Cook 20 min

Heat a 12-inch nonstick skillet over medium-high heat with half the oil. Add the potatoes and a pinch of salt. Cook, stirring occasionally, for 12 to 15 minutes until the potatoes are golden brown and tender.
Add the onion and bell pepper to the skillet with the potatoes. Cook, stirring often, for 5 minutes until the vegetables are softened and starting to brown.
Push the potato mixture to the edges of the pan. Add the steak cubes to the center. Season everything with the remaining salt, black pepper, garlic powder, and smoked paprika. Cook the steak without moving it for 2 minutes, then stir into the potatoes and cook for 2 minutes more. Done when browned on the outside and medium-rare inside, 145°F.
Transfer the hash to a plate and keep warm. Wipe out the skillet and return to medium heat with the remaining oil. Crack the eggs into the pan. Cook for 2 to 3 minutes until the whites are set but the yolks are still soft. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

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