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Steak Hash

 Steak Hash
"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
4 ServingsPrep/Total Time: 30 min.


  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 3 medium potatoes (about 1 pound), peeled, cooked and diced
  • 1 cooked steak, diced (about 1 cup)
  • 1/4 to 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup shredded Monterey Jack cheese
  • 4 eggs


  • In a large skillet, saute the green pepper and onion in oil until
  • tender. Stir in potatoes. Reduce heat; cover and cook over low heat
  • for 10 minutes or until the potatoes are heated through, stirring
  • occasionally.
  • Add steak, garlic powder, salt and pepper. Sprinkle with cheese.
  • Cover and cook on low 5 minutes longer or until heated through and
  • cheese is melted; keep warm. Prepare eggs as desired. Divide hash
  • among four plates and top with an egg. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 318 calories, 17 g fat (5 g saturated fat), 253 mg cholesterol, 130 mg sodium, 20 g carbohydrate, 2 g fiber, 22 g protein.

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Steak Hash (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.