Steak and Sweet Potato Hash

Name: Steak and Sweet Potato Hash
Total time: 30 min
Yield: 2 Servings
Cuisine: American
Ingredients: 1 Beef Tenderloin Steak; 3 cups (about 1 large) sweet potatoes, peeled and diced into small cubes; 1 cup sweet onion, diced; 1 cup red bell pepper, diced; 2-3 Tbsp. oil; Salt and pepper, to taste; Fried egg; Chives, chopped

Steak and Sweet Potato Hash, a Texas Favorites beef recipe, ready in 30 minutes, serves 2 Servings.

Recipe Courtesy Of:

Couple in the Kitchen,

coupleinthekitchen.com/

Cook Time: 30 Minutes

Servings: 2

Ingredients: 8

Cook Mode

Ingredients

1 Beef Tenderloin Steak
3 cups (about 1 large) sweet potatoes, peeled and diced into small cubes
1 cup sweet onion, diced
1 cup red bell pepper, diced
2-3 Tbsp. oil
Salt and pepper, to taste

Optional ingredients:

Fried egg
Chives, chopped

Preparation

Step 1

Season the Tenderloin steak generously with salt and pepper.
Step 2

Heat 2 Tbsp. of oil on HIGH heat in a heavy duty skillet, preferably cast iron.
Step 3

Place steak in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak from the skillet and let rest. Reduce heat to MEDIUM and add an additional Tbsp. of oil, if needed.
Step 4

Add the onion and red pepper to the skillet, sautéing for 1 minute.
Step 5

Add sweet potatoes, mix and spread out in a flat layer. Season the top with salt and pepper. Do not over-stir your hash. Let it cook uninterrupted for 8 minutes or until the bottom starts to brown.
Step 6

Using a spatula, carefully flip sections of the hash over, leaving them in a flat layer once again. Season the remaining side with salt and pepper. Cook for an additional 8 minutes.
Step 7

Cube the steak, mixing it into the hash or if preferred, slice the steak and place it on top of the hash. Cook for another minute.
Step 8

If desired, top with a fried egg and chives. Serve.

Nutrition Information

Nutrition information per serving: 531 Calories; 247 Calories from fat; 27.7 g Total Fat (7.5 g Saturated Fat; 15.8 g Monounsaturated Fat); 64.1 mg Cholesterol; 153.4 mg Sodium; 52.1 g Total Carbohydrate; 8.8 g Dietary Fiber; 19.2 g Protein; 2.8 mg Iron; 1169.9 mg Potassium; 0.3 mg Thiamin; 0.3 mg Riboflavin; 8.7 mg Niacin; 1.1 mg Vitamin B6; 0.7 mcg Vitamin B12; 3.4 mg Zinc; 18.5 mcg Selenium; 93.9 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Potassium, and Zinc. It is a good source of Iron and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.