Steak Hash, It’s What’s For Dinner

Steak hash and eggs

Sometimes, well, usually when we have steak, we have one piece left over. Two days ago I cooked two club steaks. They were not the best steaks I’ve ever cooked but they were edible and as usual, we had a little less than 1/2 of a steak left over. Ok, I admit it was mine. I love steak but I just can’t seem to eat as much of it as I use to. And being the beef patriot that I am, I’m sure as hell not going to throw it out. So into a ziploc it went to await the addition of some diced potatoes, onions, and spices. Mmmm, is this stuff good.

Steak Hash

  • 3 to 4 tablespoons vegetable oil 
  • Leftover steak of course, whatever amount you have, cut into small cubes
  • Two medium potatoes, peeled, washed, and diced into small cubes
  • 1/2 medium onion, diced
  • Salt to taste
  • Pepper to taste
  • Dash Worcestershire sauce
  • Dash Liquid Smoke

Add the oil to a skillet and heat over medium heat. When the oil is hot enough, add the potatoes and onions to the skillet, cover and cook until the potatoes start to brown, stirring occasionally. Remember to make good potatoes you want the heat to be just high enough that they continually sizzle but not so high that they burn without cooking. (Wow, is that the most generic advice you’ve ever received??) Add the steak. Add salt to taste and pepper to taste. Add a couple splashes worcestershire sauce and Liquid Smoke. Continue cooking, stirring occasionally, until the potatoes are crispy and the steak is heated through. Serve with fried or poached eggs. Slap your granny cause this is too good for yo’ mama.