🍳 Steak and Eggs Hash

Ingredients (4 servings):

• 1 lb cooked steak (ribeye, sirloin, or leftover steak works well), diced

• 4 large potatoes, peeled and diced (or use sweet potatoes)

• 1 medium onion, diced

• 1 bell pepper, diced (any color)

• 3 cloves garlic, minced

• 4–6 eggs

• 3 tbsp olive oil or butter

• Salt & freshly cracked black pepper, to taste

• Optional toppings: shredded cheese, hot sauce, chopped parsley or green onions

Instructions:

1. Cook potatoes: Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook 10–12 minutes, stirring occasionally, until golden and tender.

2. Add vegetables: Add onion, bell pepper, and garlic. Cook 5 minutes until softened. Season with salt and pepper.

3. Add steak: Stir in diced steak and cook 3–4 minutes until heated through.

4. Cook eggs:

   • Option 1: Make wells in the hash and crack eggs directly into them. Cover and cook 4–6 minutes until eggs reach desired doneness.

   • Option 2: Fry eggs separately and serve on top of hash.

5. Serve: Sprinkle with cheese, parsley, or green onions, and a dash of hot sauce if desired.

✨ Tips & Variations:

• Use leftover roast beef or steak for extra flavor.

• Add mushrooms or spinach for more veggies.

• Swap regular potatoes for sweet potatoes for a slightly sweet, savory twist.

• For extra crispiness, parboil potatoes 5 minutes before pan-frying.