steak potato pepper hash

Leftovers in the form of grilled steak and roasted new potatoes are repurposed for a Monday afternoon family meal, maybe an even better one than  the original one on Saturday night? I think using leftovers can be fun as you peruse the fridge or pantry, like a treasure hunt to find and use up more ingredients as creative additions to your dish.  I had peppers, a ripe avocado, fresh herbs and a bowl of ripe tomatoes on my counter to choose from and of course I chose all of them to go with my steak potato hash. I forgot to sprinkle my herbs on my hash in my first photo so I had to sprinkle and reshoot, as the first photos looked slightly naked without  herbs.

Ingredients for Steak Potato Pepper Hash

Makes enough for 3-4 people

1 yellow onion, chopped

1 red pepper, chopped

1 jalapeño, deseeded and minced

1 tablespoon olive oil

1 cup cubed leftover grilled steak

1 & 1/2 cup cubed leftover roast new potatoes

4 eggs

Sea salt and freshly ground black pepper

3 tablespoons finely chopped parsley 

2 tablespoons finely chopped mint, cilantro and sweet basil

Avocado slices

Lime wedges

Tomato slices

Sauté the yellow onion in olive oil in a large skillet for 5-7 minutes, until translucent.

Add the red pepper, cook and stir for several minutes, then add the jalapeño.  Stir and cook for 5-7 minutes. Add the potatoes.  Cook the potatoes until heated throughout, then stir in the steak.  Continue cooking until steak is hot, then make 4 little nests in the potato mixture and add the eggs.  Cover the skillet, add salt and pepper and cook on medium low heat until egg yolks are cooked (3-5 minutes).  I like my yolks slightly runny.

Serve in bowls with the avocado, lime wedges, tomatoes and sprinkle of fresh herbs.