Peppered Sirloin Breakfast Hash With Horseradish Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beef · gluten-free, high-protein

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Ingredients

• 3/4 lb sirloin steak, cut in 1/2-inch cubes
• 1 lb russet potatoes, cut in 1/2-inch dice
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 tbsp vegetable oil
• 1 tbsp butter
• 3 large eggs
• 1/4 cup sour cream
• 2 tsp prepared horseradish
• 2 tsp each coarse black pepper and kosher salt

Method (tap to check — screen stays awake)

1. Microwave the diced potatoes in a covered bowl 6 minutes, until barely tender, so they finish quickly in the pan.
2. Stir the sour cream with the horseradish and a pinch of salt; refrigerate while you cook.
3. Heat the oil in a 12-inch skillet until it shimmers, add the potatoes in one layer, and let them brown undisturbed 5 minutes before tossing.
4. Season the steak hard with the coarse pepper and salt, push the potatoes aside, and sear the cubes 3 minutes, turning once, until browned outside and rosy within.
5. Add the butter, onion, and bell pepper and cook 3 minutes until the onion is soft and the pan smells sweet.
6. Fry the eggs in a second skillet over medium-low until the whites set and the yolks stay runny, about 3 minutes.
7. Divide the hash, top each portion with eggs, and spoon the horseradish cream alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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