There’s something downright magical about the sizzle of steak hitting a hot skillet, especially when it’s mingling with caramelized sweet potatoes and onions. This isn’t just breakfast—it’s a flavor explosion that’ll have you sneaking bites straight from the pan. I first fell in love with this dish during a ski trip to Colorado, where a tiny diner served it with a perfectly runny egg on top. After three helpings (don’t judge), I knew I had to recreate that magic at home.
Craving a delicious Steak Hash with Sweet Potatoes? You've come to the right spot! From Steak favorites to amazing Crockpot Recipes recipes, there's something here for everyone.
Why This Recipe Works
Leftover steak gets a glorious second act here, transforming into crispy, savory bites that play beautifully against the natural sweetness of Roasted Sweet Potatoes. The secret? Letting everything get properly acquainted with a screaming hot pan. That satisfying crunch you’ll achieve isn’t just texture—it’s chemistry in action (more on that Maillard reaction later). Whether you’re feeding a hungry crowd or treating yourself to a solo brunch feast, this one-pan wonder delivers every time.
Essential Ingredients & Tools
Ingredients for the Hash
- 1 lb cooked steak, diced: ribeye or sirloin for tenderness; flank steak works but may require longer resting
- 2 medium sweet potatoes, peeled and diced: adds natural sweetness and crisp edges when roasted
- 1 large yellow onion, diced: red onion can substitute for sharper flavor
- 2 tbsp olive oil: avocado oil works for higher smoke point
- 1 tsp smoked paprika: regular paprika is milder
- 1 tsp garlic powder: fresh minced garlic can be used but may burn
- ½ tsp salt: adjust to taste
- ¼ tsp black pepper: freshly cracked is ideal
- 2 tbsp fresh parsley, chopped: cilantro or chives for variation
Optional Additions
- 2 cloves minced garlic: add in the last 2 minutes to avoid burning
- 1 bell pepper, diced: poblano for mild heat
- Fried or poached egg: for extra richness and protein
Tools You’ll Need
- Large cast-iron or stainless-steel skillet: nonstick works but won’t brown as well
- Wooden spatula
- Sharp chef’s knife
- Measuring spoons
How to Make Steak Hash with Sweet Potatoes
- Dice Like You Mean It: Cut everything into ½-inch pieces for even cooking. Pat the sweet potatoes dry with a paper towel—moisture is the arch-nemesis of crispiness.
- Heat It Up Right: Warm 2 tbsp olive oil in a skillet over medium-high heat until shimmering. A properly heated pan ensures the Maillard reaction kicks in immediately.
- Cook the Sweet Potatoes: Add the diced sweet potatoes in a single layer, leaving space between pieces. Let them cook undisturbed for 3 minutes to develop a golden crust, then stir occasionally for 5–6 minutes total until edges are crispy.
- Add Aromatics: Stir in the onion, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook for 3–4 minutes until onions soften. For extra depth, add 2 cloves minced garlic in the last 2 minutes.
- Incorporate Steak: Fold in the diced steak, cooking just 2–3 minutes to warm through. Overcooking here can toughen the meat—carryover heat will finish the job.
- Finish and Garnish: Remove from heat, sprinkle with 2 tbsp fresh parsley, and serve immediately. For a restaurant-worthy touch, top with a fried egg.
Pro Technique
- The Maillard Reaction Mastery: To achieve deep, complex flavors, high heat and patience are non-negotiable. The Maillard reaction occurs when proteins and sugars brown at temperatures above 300°F, creating savory, umami-rich notes. For extra caramelization, toss sweet potatoes with 1 tsp brown sugar before cooking (optional but transformative).
- Batch Cooking for Crispiness: Overcrowding the pan is the most common home-cook mistake. Work in batches if needed, especially with sweet potatoes. Let ingredients sit undisturbed for 1–2 minutes between stirring—this builds a flavorful crust.
Chef’s Wisdom
- Choosing the Right Cut: Leftover steak is ideal, but if starting fresh, opt for well-marbled cuts like ribeye or New York strip. Cook steak to medium-rare (130°F) before dicing—it will finish cooking in the hash. Rest the meat 5 minutes before slicing to redistribute juices.
- The Sweet Potato Paradox: Sweet potatoes take longer to crisp than regular potatoes. For faster cooking, parboil diced sweet potatoes for 3 minutes before sautéing. Alternatively, microwave diced potatoes for 2 minutes to jumpstart the process.
Perfect Pairings
Complementary Dishes
- Sautéed Spinach: The slight bitterness of spinach cuts through the richness of the hash. Cook with 1 minced garlic clove and a squeeze of lemon for brightness.
- Avocado Slices: Creamy avocado adds a cool contrast. Sprinkle with flaky salt and lime zest to elevate the pairing.
Drinks
- Zinfandel: A medium-bodied red wine with berry notes complements the steak’s richness without overpowering it.
- Cold Brew Coffee: The low acidity and smooth finish balance the smoky paprika, especially for brunch.
Something Sweet
- Maple-Glazed Bacon: Serve on the side for a sweet-salty crunch. Brush bacon with 1 tbsp maple syrup before baking.
- Fresh Berry Salad: Toss strawberries and blueberries with 1 tsp balsamic glaze for a refreshing finish.
Storage & Freshness Guide
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispiness—microwaving turns everything soggy. Freezing is not recommended—sweet potatoes become grainy and watery upon thawing.
Steak Hash with Sweet Potatoes: The Ultimate Comfort Breakfast (or Dinner!)
Whip up this irresistible Steak Hash with Sweet Potatoes for a savory, satisfying meal any time of day. Perfect for leftovers or a weekend brunch! Try it now.
Ingredients
For the Hash
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1 lb cooked steak (diced)
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2 medium sweet potatoes (peeled and diced)
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1 large yellow onion (diced)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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2 tbsp fresh parsley (chopped)
Instructions
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Dice steak, sweet potatoes, and onion into ½-inch pieces. Pat sweet potatoes dry.01
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Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.02
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Add sweet potatoes in a single layer. Cook undisturbed for 3 minutes, then stir occasionally for 5–6 minutes until crispy.03
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Stir in onion, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook for 3–4 minutes until onions soften.04
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Add minced garlic if using, cook for 2 more minutes.05
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Fold in diced steak, cook for 2–3 minutes to warm through.06
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Remove from heat, sprinkle with 2 tbsp parsley, and serve.07
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