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5 from 1 vote

Southwest Steak & Potato Hash with Spicy Ranch | PALEO, Whole30

Servings: 6
Calories: 417kcal

Ingredients

For the Hash

  • 1 lb grass-fed steak tips (or any cut of steak, cut into bite-sized pieces)
  • 2 cups gold potatoes, diced
  • 4 tbsp avocado oil or melted ghee, divided
  • 1 red bell pepper diced
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Spicy Ranch

  • 1/2 cup ranch (I love the Primal Kitchen Foods ranch, it's Whole30 compliant!)
  • 2-3 tbsp hot sauce

Garnish: green onion, avocado, salsa, spicy ranch

Instructions

  • Preheat the oven to 400ºF.  On a baking sheet, toss the diced potatoes with about 2 Tbsp of cooking fat, and salt & pepper to taste, and lay them out in a single layer.  Bake for 20 to 30 minutes, or until golden brown, tossing halfway through.
  • Meanwhile, heat a large skillet over medium.  Add 2 Tbsp of cooking fat to the pan, and add the steak tips.  Cook for a couple of minutes per side, until browned.  Remove the steak from the pan, and set it aside on a plate.
  • Add the bell peppers & onions to the pan, stirring and cooking for about 5 minutes or until soft.  Add the garlic and seasonings and stir.  Stir in the potatoes and steak, and cook for a couple of minutes until warmed through.
  • In a small bowl, combine the hot sauce and ranch.
  • Serve the hash hot with garnish of your choice and a drizzle of spicy ranch.  Enjoy!

Notes

  1. We prep this dish ahead and reheat for breakfast throughout the week.  It heats well in the microwave, and is great re-crisped on the stovetop with just a drizzle of avocado oil or ghee!
  2. This would also be incredible with leftover carnitas or tri tip!

Nutrition

Calories: 417kcal | Carbohydrates: 19g | Protein: 18g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 580mg | Fiber: 3g | Sugar: 3g | Iron: 2mg