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Steak & Sweet Potato Hash

UAE

106.00 / Box

DIY - Serves 4 people

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Red Capsicums

Req qty: 0.20/kgs

3.50

Yellow Capsicums

Req qty: 0.20/kgs

3.50

Eggs

Req qty: 1.00/trays

10.00

Coriander

Req qty: 1.00/pcs

1.00

Sweet Potatoes

Req qty: 0.50/kgs

5.75

Beef Ribeye Steaks

Req qty: 1.00/pkt

45.75

Garlic

Req qty: 0.05/kgs

0.25

Green Capsicums

Req qty: 0.20/kgs

3.30

White Onions

Req qty: 0.30/kgs

1.50


Ingredients not included but required

Olive Oil

25.00/bottle

Paleo-influenced steak hash Thanks to the juicy ribeye steaks and tender sweet potatoes this simple dish tastes ever so indulgent and is influenced by a paleo way of eating. Allergy information: egg Prep time: 10 minutes Cook time: 30 minutes Store cupboard ingredients required: olive oil • 3 tbsp olive oil • 2 sweet potatoes, peeled and diced into cubes • 2 ribeye steaks • 1 brown onion, peeled and finely diced • 2 cloves garlic, peeled and diced • 3 mixed peppers, deseeded and diced • 4 eggs • coriander leaves, to serve 1. Preheat the oven to 180°C. 2. Arrange the sweet potato cubes on a baking tray and toss with 1 tbsp olive oil. Season generously and bake for 20-22 minutes, or until tender and cooked through. 3. Cut the steaks into 2cmx2cm cubes and toss with 1 tbsp olive oil. 4. Set a non-stick frying pan over a medium heat and sauté the steak for 2-3 minutes until browned all over. Remove to a plate lined with kitchen paper. 5. Pour the remaining olive oil into the pan. Add the onion and fry for 4-6 minutes, until soft and translucent. Stir in the garlic and peppers. Continue to cook for 5 minutes, or until the peppers begin to blister. 6. Stir the cooked sweet potato and steak through the vegetables and divide among serving plates. 7. Fry the eggs to your liking and add to the hash. Scatter with coriander before serving.

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