Steak and Potato Hash
| Number of portions: 1 | Prep time: 5 minutes | Total time: 35 minutes |
Ingredients
- 1 cup creamer potatoes, quartered
- 2 tsp (10 mL) canola oil, divided
- 4 oz (113 g) raw lean steak
- 1 small onion, chopped
- 1 tsp dried thyme
- 1 garlic clove, minced
- ¼ tsp black pepper
- ¼ tsp paprika
- 4 Brussels sprouts, trimmed and thinly sliced
- 1 tsp (5 mL) white vinegar
- 1 large egg
Directions
- Bring a small pot of water to a boil.
- Add potatoes and boil for 3-5 minutes or until fork tender. Drain potatoes.
- Heat 1 tsp (5 mL) oil in a small skillet over medium heat.
- Cook steak for 5 minutes, flip and cook an additional 5 minutes for a medium rare steak (adjust cooking time as desired). Remove steak from pan and set aside to rest.
- Heat remaining tsp oil in same pan over medium heat.
- Add onion, dried thyme, garlic, black pepper, and paprika; cook, stirring occasionally, for 3-5 minutes or until onions are soft.
- Add Brussels sprouts and 2 tbsp (30 mL) of water; cook, stirring occasionally, for 5-7 minutes or until Brussels sprouts start to soften and liquid has evaporated.
- Stir in cooked steak to heat through.
- While the hash is cooking, fill a small pot halfway with water, bring to a boil, and reduce heat to a simmer. Add vinegar.
- Crack egg into an individual cup and slide the egg carefully into the simmering water. Cook until desired firmness, about 3 minutes for a set white and runny yolk.
- Remove egg from the pot with a slotted spoon and set on paper towel to drain excess water.
- Top hash with poached egg.
| Nutrient | Per portion |
| Calories | 412 kcal |
| Protein | 30 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
| Fibre | 9 g |
| Sodium | 73 mg |