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.
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
