Steak hash
7
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
1.5 Tbsp
Uncooked onion(s)
2 cup(s), chopped
Green bell pepper(s)
2 medium
Frozen shredded hash brown potatoes
3 cup(s)
Cooked lean flank steak
12 oz
Fresh parsley
0.25 cup(s)
Dried thyme
1 tsp
Table salt
1 tsp
Black pepper
0.5 tsp
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.
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