I’ve started this series of having you help me pick out meals for the week based off items I am craving. And this week, one of the winners was steak hash. And what I love about this meal, is that it can be enjoyed anytime of the day, breakfast, lunch, and dinner.
Ingredients you will need:
- Steak of choice, I used stew meat chopped into bite size pieces
- Beef bone broth or any type of broth you have or water
- Tomato paste
- Avocado oil
- Salt and pepper
- Yellow onion
- Bell peppers ( I used red and orange)
- Japanese sweet potato or any type of potato you dig
- Meat and Potato seasoning (substitute 1/4 tsp of each to make your own: paprika, onion, oregano, garlic)
Preparing the steak:
I like to chop the steak into bite size pieces, add to a bowl, add meat and potato seasoning, salt + pepper, and mix. Let the meat sit at room temperature for 10-15 minutes. And add the avocado oil to a large pan and warm through on medium heat for 1-2 minutes. Add the diced onions, jalapeño, salt and pepper to taste, and sauté for 5-7 minutes. And add minced garlic and cook a minute or so. Next, add in the steak and tomato paste, and brown a couple minutes each side. And once browned a couple minutes each side, transfer to a dish.
Prepping the vegetables:
When chopping the vegetables, make sure to chop them into even sizes. Because this will allow them to all cook at the same time. Once the meat is done browning, if needed add another Tbsp of avocado oil to the pan. And add the veggies into the pan. Sauté the veggies for about 7-10 minutes or until they have a bit of a charr on them. And then add the beef bone broth and raise the heat to medium high. Cook until the liquid is absorbed or the potatoes are fork tender, stirring throughout.
Putting it all together:
And once the vegetables are done, add back in the meat, stir, and cook another couple minutes. Top with fresh cilantro and enjoy!
What do I serve it with?
Like I mentioned, this is a great option for breakfast, lunch, or dinner. The possibilities are really endless on how you can enjoy this dish.
- Steak hash with scrambled eggs, fried eggs, over easy eggs (think better than any diner breakfast special)
- Use the steak hash in a loaded salad bowl
- Serve with some Mexican rice and tortillas (this pretty much is like a steak picado)
- Loaded quesadillas
I could go on and on with options. But you get the point, its a great weeknight meal option to have prepped for the week!
Can I meal prep this meal ahead of time?
Yes, this is a great prep ahead meal. And during the busy week, simply reheat, and enjoy. But it also taste good cold too, if you are in need of a quick grab and go meal option.
What if I don’t like steak?
Feel free to use whatever type of meat you prefer. But it would also be great served with some mushrooms, if you are looking for a meat free option.
Check out these other hash recipes you may like:
- 1 lb stew meat or any type of meat you like
- 1 cup beef bone broth
- 3 garlic cloves minced
- 2 Tbsp tomato paste
- 2-3 Tbsp avocado oil
- Salt and pepper to taste
- 1/2 cup diced onions
- 1 red bell pepper
- 1 orange bell pepper
- 1 small jalapeño deseeded
- 1/4 cup chopped cilantro
- 1 cup chopped Japanese sweet potato or any type of potato you have
- 2 Tbsp meat + potato seasoning substitute 1/4 tsp of each: garlic, onion, paprika, oregano
- Chop all the vegetables into bite size pieces
- Add 2 Tbsp avocado oil to a large pan and warm through on medium heat
- Add the chopped onions, jalapeño, salt + pepper, and sauté for 5 minutes
- Add minced garlic and cook 1-2 minutes
- Chop meat into bite size pieces and season with meat + potato seasoning, salt + pepper
- Add meat to pan, along with tomato paste, and brown a couple minutes each side
- Transfer to a dish once browned a couple minutes on each side
- If needed, add more oil to pan, add vegetables, and sauté for 5 minutes, stirring throughout
- Once veggies are a bit caramelized add the bone broth, and cook until liquid is absorbed, and potatoes are fork tender
- Add back in the meat, fresh cilantro, and cook a couple minutes