Name: Steak and potato breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, diced into 1/2-inch pieces; 4 oz Yukon Gold potato, diced into 1/2-inch pieces; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/8 tsp garlic powder; 1 large egg; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

450 calories

Protein: 44g; 39% of calories
Carbs: 26g; 23% of calories
Fat: 19g; 38% of calories

Instructions

Prep 20 min · Cook 5 min

Heat most of the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until the potatoes are golden and tender.
Add the steak, bell pepper, and onion to the skillet with the potatoes. Season with garlic powder, black pepper, and the remaining salt. Cook for 4 to 5 minutes, stirring often, until the vegetables are softened and the steak is cooked through. Done when browned and opaque, 145°F.
Transfer the hash to a plate and wipe out the skillet. Heat the remaining oil over medium heat. Crack the egg into the skillet and cook for 2 to 3 minutes until the white is set but the yolk is still soft. Done when whites set and yolk soft.
Place the fried egg on top of the steak and potato hash. Garnish with chopped parsley and serve immediately.

Nutrition

Ingredients

Instructions

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