Photo of Steak hash by WW

Steak hash

6
6
3
Smartpoints value per serving
Total Time
47 min
Prep
12 min
Cook
35 min
Serves
6
Difficulty
Easy
When steak is on the menu, throw a couple extra on the grill to use in this recipe. Ready for a crowd in about 45 minutes, these bowls of hash can be a cozy dinner or a hearty brunch option topped with scrambled or poached eggs. If time is tight and you don't have leftovers, ask the person at your local deli counter to thick-cut some roast beef. Using the frozen shredded hash browns saves so much prep and cook time without having you sacrifice the crispy potato goodness of hash browns. The onions and peppers are a must-have but feel free to add other vegetables you may have on hand such as asparagus or spinach for a little extra green presence.

Ingredients

olive oil cooking spray

1 spray(s)

olive oil

1½ Tbsp, divided

uncooked onion(s)

2 cup(s), finely chopped

green pepper(s)

2 medium, chopped

frozen shredded hash brown potatoes

3 cup(s), thawed

cooked lean flank steak

12 oz, sliced and cut into 1- to 1 1/2-inch pieces*

fresh parsley

¼ cup(s), fresh, minced

dried thyme

1 tsp, fresh, minced or 1/2 tsp dried thyme

table salt

1 tsp, or to taste

black pepper

½ tsp, freshly ground

Instructions

  1. Coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add 1/2 tablespoon of oil to skillet. Add onions and peppers and cook, stirring occasionally, about 10 minutes.
  2. Move onions and peppers to side of pan; add remaining tablespoon of oil. When oil is heated, add potatoes; cook, stirring occasionally so potatoes don’t stick, about 20 minutes. Add steak, parsley, thyme, salt and pepper; toss well. Cook until heated through, about 2 to 5 minutes. Yields about 1 cup per serving.

Notes

*To cook a 1-inch-thick flank steak, coat a grill pan or broiler pan with cooking spray. Preheat grill pan or broiler (with prepared broiler pan in broiler) to high heat. Rub both sides of steak with a smashed garlic clove; discard garlic. Cook meat, turning once, about 4 minute per side. Remove steak to cutting board and cover loosely with aluminum foil. Allow steak to rest for 10 minutes before slicing.

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