 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|