Steak Hash
A fabulous way to use up left overs!
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
Delicious veggie options to add to your hash:
- sliced mushrooms
- diced summer squash
- sliced zucchini
- asparagus cut into 1 inch pieces
- green bell pepper, diced
- broccoli spears