Steak Tips, Vegetable and Potato Hash
Steak tips, vegetable and potato hash - your new go-to egg free breakfast! I love this hash because it's a great use of leftover steak, is loaded with tons of healthy vegetables and is easy to make! Make for breakfast, lunch or dinner - you'll love it any time the day!
Servings: 4 servings
Calories: 334kcal
Ingredients
- 4 yukon gold potatoes, diced
- 1 tbsp avocado oil
- ½ yellow bell pepper diced
- ½ green bell pepper diced
- ½ red onion diced
- 1 lb cooked flank steak diced, (use any leftover steak cut here)
- 1 tsp sea salt
- ½ tsp pepper
Instructions
- Heat a large cast iron skillet over medium heat. Add the oil, then potatoes. Saute for 8-10 minutes, stirring every few minutes to cook evenly.
- Once the potatoes have softened slightly, add the bell peppers and red onion. Add a pinch of sea salt to season. Saute for 5-7 minutes, until the bell peppers and onions are softened and begin to get some brown on the edges.
- Add the diced steak to warm. Season with sea salt and pepper. Serve and enjoy!
Notes
Instead of using 2 halves of different color bell peppers, feel free to use 1 whole bell pepper instead.
Nutrition
Calories: 334kcal | Carbohydrates: 29g | Protein: 27g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 583mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 40mg | Calcium: 8mg | Iron: 1mg