Beef Steak and Root Vegetable Hash

Ingredients

• 12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
• 1 teaspoon salt, divided
• 1 teaspoon rubbed sage, divided
• 1/2 teaspoon dried rosemary leaves, divided
• 3 cups diced carrots (1/2 inch), about 1 pound
• 3 cups diced parsnips (1/2 inch), about 1 pound
• 1-1/2 cups diced yellow onion, about 1 medium onion
• 1/4 teaspoon pepper
• 1/4 cup water or beef broth
• 1 tablespoon olive oil