Name: Steak and potato hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, diced into 1/2-inch pieces; 3/4 medium russet potato, diced into 1/2-inch pieces; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 2 tbsp water

Nutrition

Per serving

450 calories

Protein: 42g; 37% of calories
Carbs: 39g; 34% of calories
Fat: 15g; 29% of calories

Instructions

Prep 20 min · Cook 10 min

Place the potato pieces in a microwave-safe bowl with the water. Cover and microwave for 4 minutes until just tender but not falling apart, then drain well.
Heat a 12-inch nonstick skillet over medium-high heat with half the oil. Season the steak with half the salt, half the pepper, and the garlic powder. Add the steak to the pan and cook for 3 minutes until browned and cooked through. Remove the steak from the pan and set aside. Done when browned and opaque, 145°F.
Wipe out the skillet and return to medium heat with the remaining oil. Add the drained potatoes, bell pepper, and onion. Season with the remaining salt and pepper. Cook for 10 minutes, flipping once halfway, until the potatoes are golden and the vegetables are soft.
Return the cooked steak to the skillet with the potato mixture. Toss everything together for 1 minute to reheat, then transfer to a plate and garnish with dried parsley.

Nutrition

Ingredients

Instructions

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