Dice the cooked flat iron steak into bite-sized pieces. Mince the garlic.
Peel and dice the potatoes. Dice the onion and bell pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced potatoes to the skillet, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until they start to become tender and golden brown.
Add the remaining tablespoon of olive oil to the skillet.
Stir in the diced onion and bell pepper, cooking for about 5 minutes until they begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Add the diced steak to the skillet and stir to combine. Season with smoked paprika, dried thyme, salt, and pepper.
If the mixture looks a bit dry, add the beef broth to help deglaze the pan and add moisture.
Continue to cook the hash, stirring occasionally, for another 5-7 minutes until everything is heated through and the potatoes are fully cooked and crispy.
In a separate pan, fry the eggs to your desired doneness (sunny side up, over easy, etc.).
Alternatively, you can make small wells in the hash, crack the eggs directly into them, cover the skillet, and cook until the eggs are set to your liking.
Divide the hash among plates, top with the fried eggs if using, and garnish with freshly chopped parsley.
Ingredients
Directions
Dice the cooked flat iron steak into bite-sized pieces. Mince the garlic.
Peel and dice the potatoes. Dice the onion and bell pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced potatoes to the skillet, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until they start to become tender and golden brown.
Add the remaining tablespoon of olive oil to the skillet.
Stir in the diced onion and bell pepper, cooking for about 5 minutes until they begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Add the diced steak to the skillet and stir to combine. Season with smoked paprika, dried thyme, salt, and pepper.
If the mixture looks a bit dry, add the beef broth to help deglaze the pan and add moisture.
Continue to cook the hash, stirring occasionally, for another 5-7 minutes until everything is heated through and the potatoes are fully cooked and crispy.
In a separate pan, fry the eggs to your desired doneness (sunny side up, over easy, etc.).
Alternatively, you can make small wells in the hash, crack the eggs directly into them, cover the skillet, and cook until the eggs are set to your liking.
Divide the hash among plates, top with the fried eggs if using, and garnish with freshly chopped parsley.