Publisher Photo
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons vegetable 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

Directions

In a 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.
Originally published as Steak Hash in Quick Cooking March/April 1998, p16

Nutritional Facts

1 each: 318 calories, 17g fat (5g saturated fat), 253mg cholesterol, 130mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 22g protein.

  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons vegetable 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
  1. In a 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.
Originally published as Steak Hash in Quick Cooking March/April 1998, p16

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sugarcrystal User ID: 5836839 47837
Reviewed Jul. 6, 2014

"Great recipe! Try adding a combination of red and green bell peppers for more color. I recommend topping with poached eggs, but fried with a splash of hot sauce would be good too."

MY REVIEW
nataliepooh User ID: 1727 51628
Reviewed Jan. 3, 2011

"Yummy! A great way to use up leftovers. Would be fantastic with Pepper Jack Cheese."

MY REVIEW
Joscy User ID: 2694585 46720
Reviewed Sep. 13, 2008

"Thank Mrs. Nowakowski for this great recipe!

**Sincerely** - (Kathy Joscelyn from Oxford, NY - 30 mi. north of Binghamton)"

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