Last Updated on March 12, 2024
If you’re looking for a stick-to-your-ribs kind of breakfast with minimal cleanup and maximum flavor, look no further than this steak and sweet potato hash. With antioxidant-rich veggies, grass-fed flank steak, and pastured eggs, you’ll have a protein-filled meal that keeps you satisfied until lunch. The best part: You make it all in one skillet, so cooking and cleanup are hassle free.
Getting in vegetables at breakfast will help you reach your servings for the day, and give you plenty of energy. Sweet potatoes add fiber and beta-carotene, while hearty kale packs a punch of healthy vitamin K.
Flank steak ramps up the protein in this steak and sweet potato hash. The flank is a relatively lean cut of beef, and you only cook it for a short time, so it’s great for a busy morning. (But be sure to let it rest and slice it correctly.) To cook the steak perfectly, you lightly brown thin slices in a hot skillet, then finish cooking them along with the eggs. You can swap in skirt steak, if you prefer.
Serve the hash as is, or with some toast on the side. Don’t forget to pass around some hot sauce, too. This meal works on busy weekdays, but also would be great to serve to friends coming over for a weekend brunch. Plus, it makes a perfect breakfast-for-dinner meal.
Ingredients
- 2 tbsp ghee
- 3 cups cubed sweet potato
- 1/2 cup chopped white onion
- Fine sea salt and freshly ground black pepper
- 4 to 5 fresh sage leaves finely chopped
- 1/2 pound ButcherBox Flank Steak pat dry, thinly sliced
- 2 cups chopped kale
- 4 large eggs
Instructions
- Melt the ghee in a skillet over medium heat. Add the sweet potatoes and onions, season with salt and pepper and cook, stirring, until the onion is tender, about 5 minutes. Stir in the sage. Cover and cook for 7 minutes.
- Transfer the sweet potato mixture to a bowl and set aside. Add the steak to the hot skillet, season with salt and cook, stirring occasionally, for 2 to 3 minutes.
- Return the sweet potato mixture to the skillet and stir to combine. Add the kale; season with salt. Spread the hash evenly in the skillet and crack four eggs on top. Cover and cook until the eggs are done to your taste, 7 to 10 minutes. Taste and season with salt and pepper. Serve hot.
Notes
Recipe courtesy of PaleoHacks.
