Steak and Potato Breakfast Hash (Low-FODMAP)

Ingredients

• 450 gtop sirloin steak, cubed
• 2¾medium potatoes (Yukon Gold or red), small cubes
• 1red bell pepper, diced
• 60 gbaby spinach
• 1¼ tbspgarlic-infused olive oil
• 1¼ tspsmoked paprika
• ¾ tspsalt
• ½ tspblack pepper
• 1green onion, green tops only
• 4large eggs

Method

1. Cut the potatoes into 1.5 cm (1/2 inch) cubes. Trim the steak and cut it into 2 cm (3/4 inch) cubes. Dice the red pepper.

2. Heat the garlic-infused oil in a large skillet with a lid over medium heat.

3. Add the potatoes, stir to coat, cover and cook for 10 minutes, stirring twice, until almost tender.

   10 min timer

4. Uncover, turn the heat to medium-high and cook 5 minutes more, stirring every minute, until crisp and golden.

   5 min timer

5. Push the potatoes aside. Add the steak with the smoked paprika, salt and pepper and sear for about 3 minutes, turning, until browned outside and 63°C (145°F) inside for medium-rare, or longer if you like it more done.

   3 min timer

6. Stir in the red pepper and spinach for 1 to 2 minutes until the spinach wilts.

7. Reduce the heat to medium, make four wells, crack an egg into each, cover and cook until the whites are set, about 4 minutes, or 6 minutes for firm yolks.

   4 min timer

8. Scatter with the green onion tops and serve from the pan.

Storing and reheating

The hash keeps 3 days; add fresh eggs when reheating.