YIELD Makes 4 servings
|2||tablespoons vegetable oil|
|1||green bell pepper, chopped|
|1/2||medium onion, chopped|
|1||pound russet potatoes, baked and chopped|
|1/2||pound cooked steak or roast beef, cut into 1-inch cubes|
|Salt and black pepper|
|1/4||cup (1 ounce) shredded Monterey Jack cheese|
- Heat oil in medium skillet over medium heat. Add bell pepper and onion; cook until tender. Stir in potatoes; reduce heat to low. Cover and cook, stirring occasionally, about 10 minutes or until potatoes are hot.
- Stir in steak; season with salt and pepper. Sprinkle with cheese. Cover; cook 5 minutes or until steak is hot and cheese is melted.
- Meanwhile, prepare eggs as desired; top each serving with 1 egg.
This recipe appears in: Casseroles & Dishes