Steak and Potato Hash

Ingredients

• 1 cup creamer potatoes, quartered
• 2 tsp (10 mL) canola oil, divided
• 4 oz (113 g) raw lean steak
• 1 small onion, chopped
• 1 tsp dried thyme
• 1 garlic clove, minced
• ¼ tsp black pepper
• ¼ tsp paprika
• 4 Brussels sprouts, trimmed and thinly sliced
• 1 tsp (5 mL) white vinegar
• 1 large egg

Directions

• Bring a small pot of water to a boil.
• Add potatoes and boil for 3-5 minutes or until fork tender. Drain potatoes.
• Heat 1 tsp (5 mL) oil in a small skillet over medium heat.
• Cook steak for 5 minutes, flip and cook an additional 5 minutes for a medium rare steak (adjust cooking time as desired). Remove steak from pan and set aside to rest.
• Heat remaining tsp oil in same pan over medium heat.
• Add onion, dried thyme, garlic, black pepper, and paprika; cook, stirring occasionally, for 3-5 minutes or until onions are soft.
• Add Brussels sprouts and 2 tbsp (30 mL) of water; cook, stirring occasionally, for 5-7 minutes or until Brussels sprouts start to soften and liquid has evaporated.
• Stir in cooked steak to heat through.
• While the hash is cooking, fill a small pot halfway with water, bring to a boil, and reduce heat to a simmer. Add vinegar.
• Crack egg into an individual cup and slide the egg carefully into the simmering water. Cook until desired firmness, about 3 minutes for a set white and runny yolk.
• Remove egg from the pot with a slotted spoon and set on paper towel to drain excess water.
• Top hash with poached egg.