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Beef and Sweet Potato Hash with Poached Egg
Beef and Sweet Potato Hash with Poached Egg

Beef and Sweet Potato Hash with Poached Egg
A hearty and nutritious beef hash with sweet potatoes and a perfectly poached egg.
Beef and Sweet Potato Hash with Poached Egg
Ingredients:
1
Servings
  • 150
    g
     beef sirloin
  • 200
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    item
     egg
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 40 minutes
Beef and Sweet Potato Hash with Poached Egg
Instructions:
  1. Dice the beef sirloin into small cubes.
  2. Peel and cube the sweet potato.
  3. Chop the red bell pepper and onion.
  4. Mince the garlic cloves.
  5. Heat olive oil in a large skillet over medium heat.
  6. Add the beef cubes and cook until browned.
  7. Add the onion, garlic, and red bell pepper to the skillet and sauté until softened.
  8. Add the sweet potato cubes and cook until tender.
  9. Season with salt and black pepper.
  10. In a separate pot, bring water to a simmer and poach the egg until the white is set but the yolk remains runny.
  11. Serve the beef and sweet potato hash topped with the poached egg.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 45 g 6.4 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 60 g 8.6 g
Fat 45 g 6.4 g
  • 150
    g
     beef sirloin
  • 200
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    item
     egg
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Dice the beef sirloin into small cubes.

Peel and cube the sweet potato.

Chop the red bell pepper and onion.

Mince the garlic cloves.

Heat olive oil in a large skillet over medium heat.

Add the beef cubes and cook until browned.

Add the onion, garlic, and red bell pepper to the skillet and sauté until softened.

Add the sweet potato cubes and cook until tender.

Season with salt and black pepper.

In a separate pot, bring water to a simmer and poach the egg until the white is set but the yolk remains runny.

Serve the beef and sweet potato hash topped with the poached egg.

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