Tuesday, May 19, 2015

Flank Steak & Potato Hash

I don't know about you, but I hate leftover steak. It becomes chewy, tough and just doesn't reheat very well. So what do you do when you have leftover steak? Make breakfast hash! And don't forget to top it with a perfectly fried or poached egg and a couple dashes of Tobasco sauce to really send it over the top :)

Flank Steak & Potato Hash
Servings: 4
  •  1-1/2 pounds Yukon Gold Potatoes, peeled and 1/2 inch diced
  • 1/2 cup chopped Yellow Onion
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  • 1 Green Onion, thinly sliced
  • 1/2 tablespoon dried Parsley
  • 1/2 pound leftover cooked Flank Steak (or any leftover steak), cut into bite-size pieces
Heat the olive oil in a large sauté pan over medium heat. Add the potatoes, onions, salt and pepper to the pan. Cook, turning occasionally with a spatula, for 15-20 minutes until the potatoes are softened, browned and cooked through. Add the steak pieces and cook an additional 3-5 minutes until the steak is warmed through. Then turn off the heat and add the green onions and dried parsley.

 Originally on The Girly Girl Cooks

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