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Biltong Hash in Lodge Cast Iron
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Spicy South African Biltong Hash

An easy breakfast or dinner hash featuring South African biltong (or jerky), potatoes and peppers. Leftovers keep great!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3 servings
Author Andrea @ French Pressed Kitchen

Ingredients

  • 1 russet potato
  • 1 onion sliced thinly
  • 2 cubanelle peppers sliced thinly
  • 1 -2 handfuls of biltong or beef jerky
  • 2 cups shredded kale or spinach
  • 1 Tablespoon olive or canola oil
  • ΒΌ teaspoon ground black pepper
  • Pinch of salt
  • 2-3 eggs

Instructions

  • Small dice the potato and roast in the oven until brown. This took about 30 minutes on 375 for me. You can do this ahead of time!
  • Meanwhile, slice the peppers and onion thinly.
  • Heat a skillet on medium. Add the oil, then the onion. Cook until soft and translucent.
  • Add the sliced peppers and cook until desired softness (we like our cubanelle peppers a tad crunchy).
  • Add the biltong, kale or other greens, salt and pepper. Stir to combine until the greens have just wilted. Turn off heat.
  • In another pan, heat to medium and cook eggs to desired doneness. We like ours runny to combine with the veggies!
  • Top the hash with eggs, serve and enjoy!!