30 min serves 1-2

Sweet Potato and Beef Hash with Poached Eggs

Learn how to make hash and poached eggs with this nutrient packed dish!
Gluten-Free Paleo Whole30

PREP: 5 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 2 eggs, poached
  • 1 sweet potato, small dice
  • 1 onion, small dice
  • 1 Pre Brands New York Strip, salted and oiled, cut the fat cap off and keep
  • 1 tsp white vinegar
  • Optional: Spinach or Baby Kale
  1. Preheat a cast iron or non-stick skillet to medium-high heat. Start to bring 2 quarts of water to a boil.
  2. Crack eggs into a small shallow dish for later.
  3. When skillet is hot, slide New York strip on the pan. And add the fat cap next to it. Cook for 4 minutes on the first side and 3 minutes on the second side. Remove and let rest on the cutting board while you make the eggs. (6-7 minutes) Leave the fat cap.
  4. In the same pan, if you need more oil add now. Cook the sweet potato until slightly tender, about 4 minutes, then add the onion and continue to cook until caramelized. Season with salt and pepper. Leave in pan to keep warm.
  5. When the water boils, add the vinegar, stir, reduce the heat to barely a simmer.
  6. Gently slide the eggs into the water and keep in place with a slotted spoon. Let go and do the second egg. Leave in water for 5 minutes for a perfect runny yolk.
  7. Slice steak against the grain into bite-sized pieces and toss with the hash. Serve in a bowl with eggs on top. Season with salt, pepper, and red pepper flakes. Optional addition, add spinach or baby kale to the hash.


Amount per 325g

  • 428kcal

  • 41g

  • 21g

  • 18g


Recipe developed by   Chef Sarah Russo