My husband and I enjoy cooking together, even on busy days. One night, we were craving grilled steak and cheese-stuffed baked potatoes, but didn't want to wait for the baking. Here's what we invented. —Judy Armstrong, Prairieville, Louisiana
- 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
- 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.
- 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.
- 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°).
- 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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