Steak Hash & Eggs

By Addie

“Leftover steak and potatoes from dinner were often turned into this hearty hash the next morning.”

Ingredients

• 2 tablespoons vegetable oil
• 1 medium green bell pepper, chopped
• 1/2 medium onion, chopped
• 1 pound russet potatoes, scrubbed, baked, chopped
• 8 ounces cooked steak or roast beef, cut into 1-inch cubes
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup shredded Monterey Jack cheese (about 1 ounce)
• 4 large eggs

Preparation

Step 1

Heat oil in a medium skillet over medium heat. Add chopped bell pepper and chopped onion; cook and stir until tender. Stir in chopped potatoes; reduce heat to low. Cover and cook, stirring occasionally, until potatoes are hot, about 10 minutes.


Stir in steak cubes; sprinkle with black pepper and salt. Sprinkle with shredded Monterey Jack. Cover; cook until steak is hot and cheese is melted, about 5 minutes. Spoon hash onto 4 plates.


Prepare eggs as desired; top each serving with 1 egg.
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Grandma's Secret Trick:

Grandma's hash often varied with the ingredients she had on hand. Sometimes she substituted red bell peppers for green and threw in some chopped celery and sliced mushrooms. If a small wedge of Cheddar cheese was lurking in the back of the refrigerator, it, too, found its way into her delicious hash. But it was her culinary whim that determined the seasonings used, from simple salt and black pepper to a variety of herbs and spices.