Steak hash
6
Points®
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
Onion
2 cup(s), chopped, finely chopped
Green bell pepper
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
