Hash Brown-Topped Steak Recipe
Hash Brown-Topped Steak Recipe photo by Taste of Home
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Hash Brown-Topped Steak Recipe

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My husband and I enjoy cooking together. One night, we were craving grilled steak and cheese-stuffed baked potatoes, but we didn't want to wait for the potatoes to cook. Here's what we invented instead. —Judy Armstrong, Prairieville, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 3/4 teaspoon salt, divided
  • 1 cup (4 ounces) shredded Jarlsberg cheese
  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds), cut into 4 portions
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh chives

Nutritional Facts

1 serving: 403 calories, 20g fat (10g saturated fat), 102mg cholesterol, 703mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 45g protein.


  1. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 2 minutes longer.
  2. Stir in hash browns and 1/4 teaspoon salt; spread in an even layer. Reduce heat to medium; cook 5 minutes. Turn hash browns over; cook, covered, 5-6 minutes longer or until heated through and bottom is lightly browned. Sprinkle with cheese; cover and remove from heat. Keep warm.
  3. Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Remove steaks from heat; top each with a fourth of the potato mixture. Sprinkle with chives. Yield: 4 servings.
Originally published as Hash Brown-Topped Steak in Simple & Delicious August/September 2014

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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