Time to clean out the fridge! Everyone has one red pepper, a lonely zucchini or other random vegetable(s) on hand and some leftover steak or roast from a dinner on the weekend. They’re all just waiting to come together into this delicious and healthy recipe for two!
MAKES 2 Servings - PREP TIME 10 min - COOK TIME 30 min - TOTAL TIME 40 min
3 cups (750 mL) chopped assorted vegetables (such as zucchini, carrots, onions,potato, sweet red pepper)
1 tbsp (15 mL) canola or sunflower oil
½ tsp (2 mL) EACH dried rosemary or thyme leaves
Salt and pepper
2 cups (500 mL) baby spinach leaves
1 cup (250 mL) cubed (½ inch/1 cm) cooked Beef Steak or Roast
1 tbsp (15 mL) butter
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) minced garlic
1. Combine assorted vegetables, oil, rosemary, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper in a large bowl; toss to coat. Spread vegetables onto a large rimmed baking sheet. Roast in preheated 425ºF oven for about 25 minutes, stirring once, or until browned and tender.
2. Combine roasted vegetables, spinach, beef, butter, Worcestershire sauce and garlic in a large skillet. Heat over medium-high heat, stirring, for about 5 minutes until warmed through. Season with additional salt and pepper to taste, if needed.
Traditional “hash” is served with an egg on top. Simply fry 2 eggs sunny-side-up and serve over warm Steak Hash. Yum!
For the original recipe, click here.