Home > Meat Steak & Sweet Potato Hash

Steak & Sweet Potato Hash


106.00 / Box

DIY - Serves 4 people

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White Onions

Req qty: 0.30/kgs



Req qty: 0.05/kgs


Red Capsicums

Req qty: 0.20/kgs


Yellow Capsicums

Req qty: 0.20/kgs


Green Capsicums

Req qty: 0.20/kgs



Req qty: 1.00/pcs


Sweet Potatoes

Req qty: 0.50/kgs


Beef Ribeye Steaks

Req qty: 1.00/pkt



Req qty: 1.00/trays


Ingredients not included but required

Olive Oil


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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