1/2 medium onion
4 small sweet peppers
2 medium potatoes cut in small cubes
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese
For the Steak:
3/4 pound thinly sliced steak
Salt and pepper to taste
For the Eggs:
3 large Eggs whisked
Salt and pepper to taste
In a 9 or 10 inch skillet, add 2 tablespoons olive oil and heat over medium heat. Add onion and sweet peppers to a food processor and grind until thinly chopped and mixed together. Once skillet is heated, add onions and peppers, potatoes, garlic powder and salt and pepper to taste. Continue to cook, stirring frequently until the potatoes brown on the outside. Once browned, cover with a lid and allow to cook the potatoes on the inside until tender. Turn off heat and sprinkle with cheese and cover with lid to melt and keep potatoes warm. In another pan, heat 2 teaspoons of olive oil over medium heat. Salt and pepper steak slices and cook in pan until cooked to the temperature you prefer. Drain steak on paper towels. Lastly, either use steak pan or add 1 teaspoon of olive oil and 1 teaspoon of butter to a separate pan over medium heat and stir in whisked eggs and season with salt and pepper. Scramble eggs then add eggs over completed potato hash then top with steak. Sprinkle with herbs and serve.