- Total Time
Super on its own or served with scrambled eggs. Cut corners by using leftover steak or thick-cut deli-style roast beef.
olive oil cooking spray1 spray(s)
olive oil1 ½ Tbsp, divided
uncooked onion(s)2 cup(s), finely chopped
green pepper(s)2 medium, chopped
frozen shredded hash brown potatoes3 cup(s), thawed
cooked lean flank steak12 oz, sliced and cut into 1- to 1 1/2-inch pieces*
fresh parsley¼ cup(s), fresh, minced
dried thyme1 tsp, fresh, minced or 1/2 tsp dried thyme
table salt1 tsp, or to taste
black pepper½ tsp, freshly ground
- Coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add 1/2 tablespoon of oil to skillet. Add onions and peppers and cook, stirring occasionally, about 10 minutes.
- Move onions and peppers to side of pan; add remaining tablespoon of oil. When oil is heated, add potatoes; cook, stirring occasionally so potatoes don’t stick, about 20 minutes. Add steak, parsley, thyme, salt and pepper; toss well. Cook until heated through, about 2 to 5 minutes. Yields about 1 cup per serving.