There’s something magical about the sizzle of steak and potatoes hitting a hot skillet—the kind of sound that makes your stomach growl before the first bite even touches your lips. This steak and potato hash isn’t just a meal; it’s a celebration of crispy edges, tender beef, and the kind of deep, caramelized flavors that make you close your eyes and sigh with satisfaction. Whether you’re using last night’s leftover ribeye or searing a fresh cut just for this dish, it’s the ultimate way to turn simple ingredients into something extraordinary.
Why This Recipe Works
- Texture heaven: Golden, crispy potatoes meet juicy, seared steak in every bite.
- Leftover love: Got extra steak? This hash gives it new life (and even better flavor).
- One-pan wonder: Minimal cleanup, maximum flavor—what’s not to love?
- Endlessly adaptable: Swap ingredients, spice it up, or top it with an egg for breakfast bliss.
Essential Ingredients & Tools
Ingredients for the Hash
- 1 lb cooked steak, diced (ribeye or sirloin are my go-tos for their rich marbling, but any steak works—leftovers included!)
- 2 cups Yukon Gold potatoes, diced (they hold their shape beautifully and have that creamy interior we all crave; russets can sub for extra crispiness)
- 1 medium onion, diced (for that sweet, savory backbone)
- 1 bell pepper, diced (adds color and a touch of sweetness; swap in a poblano if you like heat)
- 3 cloves garlic, minced (non-negotiable for depth of flavor)
- 2 tbsp olive oil (for that perfect sear; vegetable oil works too)
- 1 tsp smoked paprika (earthy, smoky magic in a spice jar)
- 1 tsp Worcestershire sauce (umami bomb—soy sauce works in a pinch)
- Salt and black pepper to taste (the foundation of every great dish)
- 2 tbsp fresh parsley, chopped (a bright, herby finish; cilantro or chives are great swaps)
Optional Upgrades
- Fried eggs (because runny yolks make everything better)
- Shredded cheddar (for melty, cheesy goodness)
Tools You’ll Need
- 12-inch cast-iron skillet (my trusty sidekick for achieving that perfect crust; stainless steel works too)
- Wooden spatula (gentle on the potatoes but tough enough to scrape up the good stuff)
- Sharp chef’s knife (for uniform dicing—no one wants a rogue giant potato chunk)
- Measuring spoons (because seasoning is a science, not a guessing game)
Serves: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min
How to Make Steak and Potato Hash
- Prep like a pro: Dice everything into ½-inch pieces—uniformity is key here. And here’s a little secret: pat those 2 cups Yukon Gold potatoes dry with a towel. Less moisture = more crispiness. Trust me, it’s worth the extra 10 seconds.
- Par-cook the potatoes: Heat 1 tbsp olive oil in your skillet over medium heat, then add the 2 cups Yukon Gold potatoes in a single layer. Let them sit undisturbed for 3–4 minutes to get that golden crust we’re after. Stir occasionally for about 10 minutes total until they’re tender but still hold their shape. Set them aside—they’ll finish cooking later.
- Sauté the aromatics: Add the remaining 1 tbsp olive oil, 1 medium onion, diced, and 1 bell pepper, diced to the skillet. Cook for 5 minutes until the onions are soft and sweet. Toss in the 3 cloves garlic, minced and 1 tsp smoked paprika and stir for just 30 seconds—any longer, and the garlic will turn bitter. (We’ve all been there.)
- Bring it all together: Return the potatoes to the skillet, add the 1 lb cooked steak, diced, 1 tsp Worcestershire sauce, salt and black pepper to taste. Now, here’s the key: press everything down firmly with your spatula. Let it cook undisturbed for 5 minutes to develop that irresistible crust. Flip sections and repeat. This is where the magic happens—those browned bits are flavor gold.
- Finish strong: Sprinkle with 2 tbsp fresh parsley, chopped (and cheese, if you’re feeling indulgent). For the ultimate breakfast hash, top with a couple of fried eggs. Let it rest for 2–3 minutes before serving—patience pays off with a better crust.
Pro Technique
The Press-and-Wait Method
Want that perfect crispy texture? Press the hash down firmly and resist the urge to stir. Let it sit for 5 minutes to develop a deep, golden crust. Those browned bits stuck to the pan? That’s fond, and it’s packed with flavor. Scrape it up—it’s the best part.
Managing Moisture
Vegetables release water as they cook, which can steam your hash instead of searing it. To avoid this, salt the potatoes during par-cooking to draw out moisture, and don’t overcrowd the pan. If things get too wet, crank the heat slightly and cook uncovered for the last few minutes.
Chef’s Wisdom
Using day-old steak isn’t just practical—it’s better. The meat’s fibers relax overnight, making it more tender. If you’re starting fresh, try the reverse-sear method for thicker cuts: slow-roast at 275°F until the internal temp is 10°F below your desired doneness, then sear. No gray bands, just perfect steak.
Potato Pro Tip
For extra-crispy potatoes, soak diced pieces in cold water for 10 minutes to remove surface starch, then dry thoroughly. Russets can get mushy, so parboil them for 3 minutes before frying. Yukon Golds? They’re forgiving and creamy—my personal favorite.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a drizzle of oil to bring back the crispiness. (Microwaving is a crime against texture here.)
Freezer: Freeze portions for up to 1 month, though the potatoes may soften a bit. Thaw overnight, then reheat on a baking sheet at 375°F for 10–12 minutes to revive the crunch.
Reviving Leftovers
A sprinkle of fresh herbs, a squeeze of lemon, or a dollop of chipotle mayo can breathe new life into day-old hash. If it’s dry, a splash of broth while reheating works wonders.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Protein | 30g |
| Carbs | 28g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Sweet Potato Swap: Replace Yukon Golds with diced sweet potatoes for a nutrient boost and natural sweetness. Toss them with 1 tsp cinnamon before cooking to enhance caramelization.
- Mushroom Magic: Add 1 cup sautéed cremini mushrooms for earthy umami. Deglaze the pan with 1 tbsp balsamic vinegar to take it up a notch.
- Spice It Up: Swap smoked paprika for Cajun seasoning if you like heat. Finish with a drizzle of hot honey for sweet-spicy contrast.
- Protein Play: Try chorizo for a smoky, spicy twist. Render the fat first and use it to cook the potatoes—next-level flavor.
- Greens for Balance: Fold in 2 cups baby spinach at the end for freshness. Wilt it with 1 tsp lemon zest to cut through the richness.
Perfect Pairings
Complementary Dishes
- Arugula Salad: A simple mix of peppery arugula, shaved Parmesan, and lemon vinaigrette cuts through the hash’s richness. The crisp greens add textural contrast.
- Buttery Toast: For brunch, serve with sourdough toast slathered in cultured butter. The crunch and acidity balance the hearty hash.
Drinks
- Syrah: A medium-bodied Syrah mirrors the dish’s smokiness with dark fruit notes. Its tannins stand up to the steak.
- Sauvignon Blanc: A crisp Sauvignon Blanc cuts the fat with citrusy acidity, refreshing the palate between bites.
Something Sweet
- Dark Chocolate Espresso Beans: A handful of chocolate-covered espresso beans offers a bitter-sweet finish and a caffeine kick.
- Honey-Drizzled Figs: Fresh figs with lavender honey provide a light, floral counterpoint to the savory hash.
The Ultimate Steak and Potato Hash: A Crispy, Savory Masterpiece
Whip up this crispy Steak and Potato Hash for a savory, one-pan wonder that’s perfect for breakfast or dinner. Get the recipe now!
Ingredients
Main
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1 lb cooked steak (diced)
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2 cups Yukon Gold potatoes (diced)
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1 medium onion (diced)
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1 bell pepper (diced)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp Worcestershire sauce
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Salt and black pepper (to taste)
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2 tbsp fresh parsley (chopped)
Instructions
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Prep ingredients: Dice steak, potatoes, onion, and bell pepper into ½-inch pieces. Pat 2 cups Yukon Gold potatoes dry.01
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Par-cook potatoes: Heat 1 tbsp olive oil in skillet over medium heat. Add 2 cups Yukon Gold potatoes, cook 10 min until tender. Set aside.02
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Sauté aromatics: Add remaining 1 tbsp olive oil, 1 medium onion, diced, and 1 bell pepper, diced. Cook 5 min. Add 3 cloves garlic, minced and 1 tsp smoked paprika, stir 30 sec.03
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Combine: Return potatoes to skillet with 1 lb cooked steak, diced, 1 tsp Worcestershire sauce, salt and black pepper to taste. Press down, cook 5 min undisturbed. Flip, repeat.04
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Finish: Sprinkle with 2 tbsp fresh parsley, chopped. Top with fried eggs if desired. Rest 2–3 min before serving.05
