Breakfast is a favorite meal in our household, especially weekend breakfast. During the week we generally eat the same thing every morning – steamed lentils and over-medium eggs. M learned how to make this staple breakfast of ours while I was studying for the California Bar Exam and it just kind of stuck with him. Now he usually makes us breakfast every weekday morning. (I know, I’m so lucky!) The weekends, however are still my breakfast play time.
Growing up in the Midwest, I loved corned beef hash for breakfast. Rich, crisp and salty, this was a common addition to many weekend breakfasts. Unfortunately, it’s really high in fat and calories. There is something, though, about that mixture of beef and potato that is completely satisfying. Heck, that’s what the Midwest is known for – meat & potatoes!
This hash was designed to deliver those same fulfilling flavors without all the guilt. Even though relatively low in calories and extremely lean, this will “stick to your ribs” well through to lunch. Add any fresh herb you particularly like or have on hand. In my case that is usually fresh basil but I can see how many other herbs such as thyme, parsley, chives or tarragon would combine nicely.
This is serious comfort food and not meant to be dainty. Good news is you’ll still keep your dainty figure even after eating it!
- 4 medium gold potatoes, diced
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, crushed
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 pound lean sirloin, cut into small cubes
- 1 bunch basil leaves, roughly chopped (about 8-10)
Place diced potatoes in pot just covered with water over high heat until water boils. Boil for additional 4-5 minutes and drain.
Heat oil in a large (cast iron) skillet over medium high heat. Add the onion, bell pepper and garlic and sauté for 5 minutes. Add potatoes and half the salt and pepper and continue cooking 8-10 minutes, turning occasionally to brown the potatoes. Transfer the potato mixture to a bowl.
Sprinkle the sirloin with the remaining salt and pepper and cook in the same skillet 7-8 minutes until browned on all sides. Add the potatoes back to the skillet along with the chopped basil and stir to combine. Transfer to a serving dish.
Servings: 4 Serving Size: about 1 ¼ cups
Calories: 308 Fat: 8g Sat. Fat: 2.5g Carbs: 33.3g
Sodium: 1281mg Fiber: 3.2g Sugar: 3.8g Protein: 26.8g