"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons canola oil
- 3 medium potatoes (about 1 pound), peeled, cooked and diced
- 1 cooked steak, diced (about 1 cup)
- 1/4 to 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup shredded Monterey Jack cheese
- 4 eggs
- In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally.
- Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg. Yield: 4 servings.
Originally published as Steak Hash in Quick Cooking March/April 1998, p16
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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