If you’re looking for a stick-to-your-ribs kind of breakfast with minimal cleanup and maximum flavor, look no further than this savory skillet meal. Made with antioxidant-rich veggies, grass-fed steak, and pastured eggs, you’ll have a protein-filled meal that keeps you satisfied until lunch!
The best part about this breakfast skillet is the healthy veggies. Sweet potatoes add a boost of fiber and beta-carotene, an antioxidant. Hearty kale packs its own punch of healthy vitamins, including vitamin K and calcium that help to keep bones strong.
Flank steak ramps up the protein in this dish. The flank is a relatively lean cut of beef and only needs to be cooked for a short time (But sliced correctly). To cook the steak perfectly, thin slices are lightly browned in a hot skillet, then finished cooking along with the eggs.
Tip: You can also substitute skirt steak.
Start by heating ghee over medium heat in a lidded skillet. Add chopped sweet potatoes and onions and cook just long enough for the onions to soften. Stir in fresh sage leaves, cover, and cook for a few minutes more. Remove the sweet potato mixture and set aside — they’ll finish cooking later.
Add slices of flank steak to the hot skillet and cook briefly, then return the potato mixture to the skillet. Stir in kale, then crack eggs on top of the sweet potato hash, cover, and cook until the eggs are done.
Serve your sweet potato hash hot with a sprinkle of salt and pepper.
Steak and Sweet Potato Hash Recipe
Prep time- 10 minutes
Cook time- 25 minutes
Total time- 35 minutes
Skillet with lid
2 T ghee
3 cups sweet potato, chopped
1/2 cup white onion, chopped
4-5 fresh sage leaves, finely chopped
1/2 lb grass-fed flank steak, thinly sliced
2 cups kale, chopped
4 large pasture raised eggs
Sea salt and black pepper, to taste
1. Heat ghee over medium heat in a skillet. When hot, add sweet potatoes and onions and cook for 5 minutes.
2. Stir in sage and cover with a lid. Cook an additional 7 minutes.
3. Transfer the sweet potato mixture to a bowl and set aside. Add the steak to the hot skillet and cook for 2-3 minutes.
4. Return the sweet potato mixture to the skillet and stir to combine.
5. Add the kale. Crack four eggs on top of the sweet potato hash, cover, and cook for 7-10 minutes, depending on how well done you like your eggs. Season with salt and pepper and serve hot.