Jayla's One Pan Steak and Egg Hash

• 4 Tbsp Avocado Oil
• 1 lb Steak (Tender Sirloin), diced
• 1 lb Steak (Ribeye) most fat removed & diced
• 2 large Russet Potato, diced small *see below note*
• 1/2 Yellow Onion peeled & diced
• 2 Cups Baby Spinach
• 3 Slices of Havariti Cheese
• 3 Large Eggs
• 1 Tbsp Worcestershire sauce
• 1 Cups Portabella mushrooms, chopped

Seasonings

• 2 Tbsp of Seasoned Salt *add more if necessary*
• 1 tso Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Pepper

1. Place all of the seasonings in a small bowl, and set aside.
2. Heat the oil in a cast iron skillet or heavy bottom pan to medium-high
3. Toss the steak (Sirloin and Ribeye) with half the spice mixture and Worcestershire sauce, then add to the hot pan. Cook for 5-7 minutes, getting a nice even brown on the meat (should be mostly cooked through)
4. Place the cooked steak in a a bowl, and set aside.
5. Reduce heat to medium and add a more oil to pan, return to heat. Now, add in the onions, and potatoes to the pan and add the rest of the spices. Cook until the onions are translucent and the potatoes are tender. The potatoes may stick to the pan, so make sure you are moving them around every few minutes.
6. Add the cooked steak, mushrooms, and spinach and continue cooking for 2-3 minutes. Remove from heat and top with cheese, cover pan so cheese can melt. As the cheese melts, fry your eggs in a Tbsp of avocado oil and place on top dish once done.

Note: you also can cook the eggs on top of the hash, but it make extend the cooking time.