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The recipe for Leftover Steak Hash that I’m going to share with you is a recipe that I’ve been making for years. It provides a delicious solution to the problem of what to do with leftover cooked beef, whether that’s some leftover prime rib from Christmas dinner, leftover corned beef from St. Patrick’s Day, or some leftover steak, from date night.
Grab me a napkin, will ya? The egg yolk itself becomes a beautiful sauce!
Wait. You Have Leftover Steak???
One of the luxuries of having older kids who can drive, is that these days, my husband and I often find ourselves home alone at dinnertime. Can you IMAGINE the luxury of having a romantic dinner alone with the one you love? 😀 It’s a happy little perk of the almost-empty nester. Eating steak is something special that we’ll often choose to do, when faced with an impromptu “date night”. We generally split a great big thick steak between the two of us. With two of us working on one slab of cow, we often have leftovers. So what to do with beef that’s been cooked, but isn’t enough for a meal, is the happy problem that this recipe solves.
I found this recipe on the blog of Ruth Reichl, the former editor of the now defunct Gourmet Magazine. She’s such a great writer that I went looking for her blog when Gourmet closed their doors. And there, one day, I found a recipe for Prime Rib Hash. The name is a little jarring: hash is a humble meal, while Prime Rib is the most elegant of all the cuts of beef. But it really is the perfect solution for stretching those leftover bits of beef that wouldn’t make a complete meal all by themselves, but are far too delectable to waste. Steak – any kind – can be used just as easily as prime rib.
Walking You Through The Process
The process is simple. The amounts are inexact. You can either either boil or bake however many potatoes you’ll need for your family. Last night I baked two huge monster Russet baking potatoes, for the three of us. While those potatoes are baking, I get the the rest of my ingredients prepped. Dice your onion, cut your steak into small cubes, then finely chop your garlic, pepper flakes and herbs. When the potatoes are done, cut them into cubes.
Here’s the leftover steak that I had the last time I fixed this. You can see it wasn’t much.
As far as the choice of herbs goes, that’s personal, but I myself have a strong preference for rosemary and parsley. You could certainly use thyme, or chives, if you prefer.
Here you can see the onions, the garlic, the rosemary, the red pepper flakes, the cream and the olive oil.
Leftover Steak Hash is the delicious solution to the problem of what to do with leftover cooked beef, when you don’t have enough meat for a full meal.
Browning Potatoes Takes Patience
Think of browning a hash as kind of a slow-motion stir fry. I always use one of my cast iron skillets, because the evenness with which they conduct and hold heat enables me to get a nice caramelization/crust on those potatoes. Then bit by bit the other ingredients are added in. The cream is kind of like an ultimate dose of fat to give you a nice crust. Top each serving with a sunny side up egg.
I’ve just added the steak cubes here.
The beautiful caramelization I’m getting on those potatoes adds so much flavor!
Pouring on the cream.
The result is so much more than the sum of the parts! It’s a supremely satisfying meal.
Leftover Steak Hash is the delicious solution to the problem of what to do with leftover cooked beef, when you don’t have enough meat for a full meal.
The Recipe for Leftover Steak Hash
Leftover Steak Hash
The perfect use of that leftover steak that is too small to make an entire meal out of, but too good to go to waste! The best hash I have EVER had. So easy, and so satisfying!
Ingredients
- 2 or 3 large potatoes, baked (or boiled), then cut into small cubes (taking into consideration the size of the group you're feeding, and the size of the skillet you're using)
- Leftover steak: I had about 1 c. last time I made it, but more would be even better
- 2 T. butter
- 2 T. olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- a few red pepper flakes, to your taste
- 1 sprig of fresh rosemary, chopped
- 1 t. parsley, chopped
- 1/2 c. cream
- 1 egg per person
Instructions
- Melt butter and heat olive oil in a large cast iron skillet over medium heat, and add potatoes, stirring them from time to time, until they have turned golden, about 10 minutes.
- Add the onions, and cook them until they have turned translucent, and the potatoes are beginning to crisp: another 10 minutes or so.
- Add the steak, garlic, red pepper flakes, and whatever herbs -rosemary, or whatever else - you have chosen to use.
- Season with salt and freshly ground black pepper. Cook for another minute or two: you don't want to burn the garlic, but you do want to cook the raw bitterness out.
- Finally, pour the cream over the entire skillet. Stir it about, and then use your spatula to press it all down firmly, and turn up the heat, slightly. This will enable you to form a final crust. When the cream has disappeared into the hash, in about 8 minutes more, your hash should be done.
- Top each serving with an egg, fried sunny side up, and season again with salt and pepper.
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Nutrition Information:
Yield:
4 servingsServing Size:
1Amount Per Serving: Calories: 455Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 95mgSodium: 98mgCarbohydrates: 52gFiber: 6gSugar: 5gProtein: 9g
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Snake River Farms is the source of the best prime beef I'ever had. It is extraordinary, and I don't say that lightly. And If you don't want to dry age your own beef, you can purchase already aged beef directly from them. Check them out!
Skirt Steak is a harder to find cut of meat, but it's worth seeking out, for it's flavor. These tacos are yuuuuuuuum-my!!!
Incredibly easy and delicious recipe, for easy entertaining!
Karen
Monday 27th of March 2023
This was a wonderful recipe. I added mushrooms and a red pepper and used milk with some cornstarch instead of cream. Turned out beautifully.
Susan Williams
Wednesday 5th of April 2023
I'm so glad you enjoyed it, Karen!
Jeri
Saturday 28th of January 2023
Made this today! Really good. Pretty much went by the recipe and it was delicious. Reminded me of the hash and eggs my Mom made many years ago.
Susan Williams
Wednesday 1st of February 2023
So glad you enjoyed it, Jeri! I'm making it tonight!
Alan
Friday 17th of June 2022
Tried the steak hash today I used Italian mixed spices and half and half Turned out great Thanks
Susan Williams
Monday 20th of June 2022
I'm so glad!
Gretchen Pike
Tuesday 10th of May 2022
Thank you for this recipe! I've been trying to make steak/roast beef hash for many years, and your recipe wins! I used leftover medium rare N.Y. strip steak. I also had a leftover grilled onion (baked on our grill with beef bouillon, butter and Worcester sauce). The cream at the end made it special, and to top it all off, I added grated cheese. Wunderbar!!!
Karen
Saturday 7th of August 2021
My potatoes would not get brown. They fell apart and turned into mashed potatoes. My daughter in law suggested to just put mashed potatoes on plate and then top it with steak recipe and then put eggs on top. It turned out great. We added a little cheese.