Leftover Steak Breakfast Hash Recipe
Description
Use up leftover cooked steak (and make it go further) in this leftover steak hash! Great for breakfast or dinner.
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Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet potato (¾ lb.), cut into ¼-inch cubes
- ½ large yellow onion, finely diced
- 8 ounces brussels sprouts, trimmed and halved
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or rosemary
- ½ teaspoon smoked paprika
- Pinch cayenne pepper
- ½ teaspoon Worcestershire
- 8 ounces leftover Steak Bites or diced cooked steak
- 4 large eggs
- Chives and roasted garlic aioli, optional
Instructions
- Melt 2 tablespoons butter in a large (12-inch) nonstick skillet or sauté pan over medium-high. Add 1 finely diced sweet potato and ½ of a diced onion and cook until softened and browned; 8–10 minutes, stirring occasionally.
- Stir in 8 ounces halved Brussels sprouts, 2 cloves minced garlic, 2 teaspoons chopped thyme, ½ teaspoon paprika and pinch cayenne; cook until fragrant, about 30 seconds. Add ½ teaspoon Worcestershire and 1 tablespoon water, cover and cook 4 minutes, stirring halfway through.
- Remove lid, stir and cook until Brussels sprouts are browned and tender, about 4 minutes, stirring once halfway through cooking (avoid stirring too much or the Brussels sprouts won’t brown as desired).
- Off heat, stir in 8 ounces cooked and cubed steak then make 4 shallow indentations (about 1 ½ inches wide) in hash using back of spoon. Crack an egg into each indentation and season eggs with salt and pepper.
- Cover and cook over low heat until egg whites are just set and yolks are still runny, 5–8 minutes. Serve with fresh chives and Roasted Garlic Aioli—you can also serve with spicy mayo (sriracha mixed with mayonnaise).
Equipment
Notes
Reheating steak is serious business. Steak can go from perfect to overcooked quickly. The key here is to just warm the steak through! You don’t want to cook it. I recommend adding the steak to the vegetable mixture off heat and right before you add the eggs. Then be sure to cook the hash over low and just until the egg whites are set.
Cut the sweet potato pretty small for this recipe! This is key to decreasing overall cook time. If you cut them larger, increase the first cook time by a few minutes.
Store leftover breakfast hash in a glass container with a tight-fitting lid in the refrigerator. Breakfast hash leftovers will last up to 4 days.
Nutrition
Serving: 1/4 recipeCalories: 390kcalCarbohydrates: 24gProtein: 40gFat: 16gSaturated Fat: 7gCholesterol: 264mgSodium: 432mgFiber: 9gSugar: 6.5g
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