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!
Ingredients
- 4 yukon gold potatoes, diced
- 1 tbsp avocado oil
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 lb cooked flank steak, diced, (use any leftover steak cut here)
- 1 tsp sea salt
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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