Steak & Veggie Breakfast Hash

A simple, protein-forward veggie hash made with tender cooked steak, sautéed onions, peppers,

and wilted spinach. Great for meal prep, savoury breakfasts, quick lunches, or high-protein

snacks throughout the week.

Ingredients (makes 2 servings)

• 8–10 oz cooked steak, cubed

  Filet mignon, striploin, sirloin, flank steak, or leftover steak all work well.

• ½ small onion, finely diced

• ½–1 bell pepper, finely diced

• 1–2 cups baby spinach, roughly chopped

• 2 tsp olive oil or avocado oil

• Sea salt, to taste

• Freshly ground black pepper, to taste

• Optional: pinch garlic powder

• Optional: pinch smoked paprika

Optional Add-Ins

• Fresh parsley or chives for garnish

• Serve with fruit, sourdough, roasted potatoes, or sweet potato wedges

• Add 1 egg per serving if you want a larger breakfast

• Drizzle with house apple cider vinegar dressing, tahini dressing, or lime yogurt crema

Instructions

1. Heat oil in a skillet over medium heat.

2. Add diced onion and bell pepper. Sauté for 4–5 minutes, until soft and lightly golden.

3. Add cubed cooked steak and season with salt, pepper, and optional spices.

4. Cook for 1–2 minutes, just until the steak is warmed through. Avoid high heat so the steak stays tender.

5. Add chopped spinach and stir gently for 30–60 seconds, just until wilted.

6. Taste and adjust seasoning. Remove from heat and serve.

Approximate Nutrition

Per serving, based on 2 servings

• Protein: ~30–35g

• Fat: ~12–18g

• Carbohydrates: ~5–8g

• Fibre: ~1–2g

Nutrition will vary depending on the steak cut and whether you add potatoes, toast, fruit, eggs, or dressing.

Tips & Notes

• Ideal for using leftover cooked steak.

• Keep the heat gentle once the steak is added so it stays tender.

• Chop vegetables small for quick, even cooking.

• Pair with fruit, sourdough, roasted potatoes, or sweet potato wedges if you need more energy or post-workout support.

• Add an egg per serving if you want a more substantial breakfast.

• Store leftovers in the fridge for 2–3 days.

Your partner in health and longevity,

Stacie Mylonas, RHN