The Beef And Potato Hash Recipe I’ve Been Making (Almost) Every Weekend

Beef potato hash I a great breakfast or brunch dish that is perfect to use wit leftover roast, steak and prime rib!

Ingredients:

16 oz cooked sirloin

2 sweet potatoes

1 small yellow sweet onion

3 cloves garlic

1 sprig fresh rosemary

3 tbsp butter

3 tbsp oil

2 tsp kosher salt

1 tsp black pepper

1 tbsp heavy cream

1 tsp apple cider vinegar

Tools needed:

Sharp knife

Cutting board

Measuring cups and spoons

Mixing bowl

Large saute pan

Potato masher or big fork

Spatula

How to make it:

Peel and cut potatoes into rough medium dice. Cut the onions into rough small dice, rough chop garlic and rosemary. Lastly, cut up the beef into medium size dice. Place each ingredient into their own separate dishes.

Warm up large saute pan over medium heat for 5 minutes.
Add potatoes and pinch salt, stirring potatoes occasionally. Cook potatoes until they are about half way cooked, add the onion and pinch salt. Sweat the onion until it turns translucent and starts to slightly caramelize.

Make a well in the middle of the pan. Add the butter to the well and melt until bubbly. Add the garlic, rosemary and another small pinch salt. Cook the rawness of the garlic for about 1 minutes. Continue to cook the potatoes until they are soft and cooked through. Stir occasionally.

Once potatoes are cooked through, add the vinegar and cream.

With a large fork or potato masher, smash the potatoes lightly. This will help the hash stick together. Continue to cook until the first side is nicely caramelized, flip and cook/caramelize the last side.

Serve on a plate with a fried egg and hot sauce on top if desired! Perfect for breakfast or as a side for brunch.

Try out my hot sauce I made from dried peppers that went great on this, recipe here.

Enjoy!

Logan