Steak Hash

Total Time
47 min
12 min
35 min
Super on its own or served with scrambled eggs. Cut corners by using leftover steak or thick-cut deli-style roast beef.


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


  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.


*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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