I love using leftovers that no one in the family wants to eat and turning them into something delishious and completely different! When ever have a Tri-tip for dinner we inevitably have left over steak meat. One of my favorite ways to use it up is to make one of my all time favorite left-over make-overs, Steak Hash.
Go grab some vegetable oil or butter, an onion, a couple potatoes, and a bell pepper in the color of your choice, and let’s get started!
Get the butter going in a large skillet, add onions and potatoes, and allow to cook until the potatoes are soft and the onions are starting to brown.
While the potatoes and onions are cooking dice the bell pepper, add it to the skillet and cook until soft. Season with minced garlic or garlic powder, salt and pepper to taste.
Next add a can of diced green chiles and minced garlic, stirring mixture to combine. Add the diced leftover steak meat, and heat through.
Clean out the veggie drawer in your fridge. This recipe is a fantastic way to use up leftover bits of veggies instead of tossing them out. Here are a few tasty additions to consider adding to your hash.
- sliced mushrooms
- diced summer squash
- green bell pepper
- asparagus, cut into 1 inch pieces
- broccoli
Top with a layer of shredded cheese. Remove skillet from heat and cover for 5 minutes to allow cheese to melt.
Once cheese is melted, dish up a generous portion, and serve topped with a couple eggs over easy, some salsa and a generous dollop of sour cream. Or enjoy it plain!
This hash is delicious served with my favorite World’s Best Salsa! Give this super easy to make from scratch World’s Best Salsa a try! It’s literally the best salsa you will ever eat!!! A HUGE thank you to Mama Rita for her fabulous recipe!!!
You can add any veggies you have in your fridge to this hash. I often add sliced mushrooms if I have them on hand, I adore them! You can also substitute salsa for the green chiles if you don’t have them for some added kick. I know you will enjoy this easy filling meal! I always make it when we are camping. It comes together in one pan, and makes a hearty breakfast that will start your day off on the right foot.
Steak Hash
Equipment
- large skillet
Ingredients
- 2-3 large potatoes, peeled and cut into ½ inch cubes
- 2 tbsp vegetable oil or butter
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 2-4 cloves minced garlic, or 1 teaspoon garlic powder
- 12-16 oz leftover roast beef, cut into ½ inch chunks
- 1 can diced green chilies, optional
- salt & pepper, to taste
- 1 cup cheddar cheese, shredded
- 8 large eggs, cooked over easy
- ½ cup sour cream, to serve
- ½ cup salsa, to serve
- 2 stalks green onions, sliced
Instructions
- Heat oil or butter in a large skillet over medium heat.
- Add diced potatoes and onions to the pan and cook until the potatoes start to brown along the edges and the onions are soft and translucent, about 10-15 minutes. Stir frequently to ensure potatoes brown evenly on all sides.
- Add bell pepper and continue to cook until bell pepper is crisp tender, 3-4 minutes. Add any other additional veggies to the skillet.
- Stir in diced green chilis and minced garlic or garlic powder. Stir to combine.
- Add cubed roast beef.
- Season with salt and pepper.
- Stir to combine and ensure everything is heated through.
- Top with an even layer of grated cheese.
- Cover pan and remove from heat. Allow hash to rest until cheese has melted, about 5 minutes.
- While cheese melts, cook and fry eggs to desired doneness.
- Serve hash topped with fried eggs, salsa, and sour cream.
- Garnish with sliced green onions if desired.
Notes
- sliced mushrooms
- diced summer squash
- sliced zucchini
- asparagus cut into 1 inch pieces
- green bell pepper, diced
- broccoli spears
Let me know if you give this recipe a try and how it turns out for you. My guys LOVE it!
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