Roasted Potato Steak Hash Recipe Is Comfort Food for Dinner, Breakfast or Brunch by Donna John
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Occasionally I like to order one of those meal kits. Meal kits are a convenient way to try new foods and new recipes. If I make a meal kit recipe that my husband and I really love, the next step is to create a recipe I can make with my own ingredients. This roasted potato steak hash recipe is my latest dinner recipe that's going in my regular rotation. Tender steak mingles with peppers, onions and roasted potatoes in this simple recipe. So delicious, and it can be served for dinner, breakfast or brunch.
To make this beef recipe you will need the following ingredients: Yukon gold potatoes, onion, green peppers, red peppers (check out the health benefits of peppers), a beef steak (think flank, skirt or sirloin), fresh garlic, garlic powder, butter and steak sauce or barbecue sauce. There's an optional garlic aioli sauce that you can drizzle over the top, which I highly recommend. The garlicy sauce adds freshness and another layer of flavor to the already flavorful dish. For the sauce you will need mayonnaise, sour cream and garlic powder.
This hearty, simple high-protein, high-fiber steak and potato hash is wonderful for dinner with your favorite side dishes. A simple garden salad would be a nice touch. If you're serving it for breakfast or brunch, add a fried or poached egg on the top.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 5 - 6 Yukon gold potatoes, cut into bite-sized chunks
- olive oil
- 1 onion, chopped
- 1 green pepper (bell pepper, poblano, Anaheim or your favorite), cut into bite-sized pieces
- 1 small red bell pepper or 3 - 4 mini sweet peppers, sliced
- 8 ounces beef steak (flank, sirloin, ribeye, chuck or your favorite), cut into small thin slices
- 2 cloves garlic, minced
- 3/4 - 1 teaspoon garlic powder
- 1 tablespoon butter
- 2 tablespoons steak sauce or barbecue sauce (I used steak sauce)
Optional Garlic Aioli
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sour cream
- 1/4 - 1/2 teaspoon garlic powder
Here's how to make it:
- If making the garlic aioli, stir together the mayonnaise, sour cream and garlic powder in a small bowl. Season with salt and pepper, to taste. (If you want a thinner sauce, add a little water.)
- Put the potatoes onto a baking sheet. (I covered my baking sheet with aluminum foil for easier cleanup.) Season with salt and pepper and drizzle with a little olive oil. Bake in a preheated 425-degree F oven for 25 minutes, or until tender and browned.
- While the potatoes bake, heat about 1 teaspoon of olive oil in a skillet over medium-high heat. Add the onion and peppers. Cook, stirring often, until vegetables are tender and beginning to brown. Remove to a plate and set aside. (Like spicy? Add a fresh chopped jalapeno.)
- In the same skillet, add the beef and season with a little salt and pepper. Add the chopped garlic and garlic powder. Cook until steak is browned and to your desired doneness, about 2 to 4 minutes. (You can use whatever cut of steak you like for this recipe. You could even make it with ground beef.)
- Add the steak sauce or barbecue sauce and butter. Stir until combined. Turn off the heat.
- Add the potatoes and vegetables to the skillet.
- Stir to combine.
- Serve the hash as-is or drizzle with the garlic aioli. Store any leftover hash in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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