Smoked Paprika Beef and Potato Hash

Ingredients

• 12 oz oz Beef sirloin, thinly sliced
• 2 cups Yukon gold potatoes, diced small
• 3 tbsp tbsp Avocado oil
• 2 tbsp tbsp Potato starch
• 2 tsp tsp Smoked paprika
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, sliced
• 1 small Yellow onion, sliced
• 1 tbsp tbsp Coconut aminos
• 1 tbsp tbsp Red wine vinegar
• 1/4 cup Fresh parsley, chopped
• 1 tsp tsp Salt
• 1/2 tsp tsp Black pepper

Instructions

1. 1

   Toss the diced potatoes with 1 tablespoon avocado oil, 1/2 teaspoon salt, and 1 teaspoon smoked paprika.

2. 2

   Heat a large skillet over medium-high heat with 1 tablespoon avocado oil. Add the potatoes in a single layer and cook undisturbed for 4 minutes, then stir and continue cooking 8-10 minutes until golden and tender. Remove to a plate.

3. 3

   Season the beef slices with salt and black pepper, then dust with potato starch, tossing to coat lightly.

4. 4

   Add the remaining 1 tablespoon avocado oil to the skillet over high heat. Sear the beef in a single layer for 1-2 minutes per side until browned, then remove to the plate with the potatoes.

5. 5

   Lower heat to medium. Add the onion and bell pepper and cook 4-5 minutes until softened. Add the garlic and remaining smoked paprika and cook 30 seconds until fragrant.

6. 6

   Return the beef and potatoes to the skillet. Add the coconut aminos and red wine vinegar and toss for 1-2 minutes until glossy and heated through.

7. 7

   Off the heat, stir in the chopped parsley, taste, and adjust salt and black pepper. Serve hot.