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Steaks Bearnaise Over Potato Cakes


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Rate this recipe 4.4/5 (8 Votes)


  • 2 cups prepared sour cream and chive mashed potatoes
  • 1/3 cup cooked bacon pieces
  • 1/3 cup crumbled blue cheese
  • 2 TBS + 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 1/2 lb grilling steaks (NY strip, skirt, or ribeye)
  • Kosher salt and black pepper
  • 3 TBS canola oil, divided (1 TBS / 2 TBS)
  • 1 bag (9 oz) fresh spinach
  • 1 (10 oz) container garlic cooking crème, divided (1/2 cup / remainder)
  • 2 TBS béarnaise sauce mix


Servings 6
Adapted from


Step 1

1. Combine mashed potatoes, bacon, cheese, 2 TBS flour (or more, if potatoes are too soft), and egg until blended. Form into 6 patties. Place 1/2 cup flour on plate; coat both sides of patties with flour. Set aside.

2. Preheat large sauté pan on medium-high heat. Season steaks with kosher salt and pepper. Place 1 TBS oil in pan, then add steaks; cook 3-4 minutes on each side or until 145F (for medium rare). Remove steaks from pan; cover to keep warm.

3. Reduce heat to medium. Place remaining 2 TBS oil in pan, then add 3 potato patties. Cook 2-3 minutes on each side or until golden. Transfer to paper towels to drain; cover to keep warm. Repeat with remaining 3 patties.

4. Place spinach in large microwave-safe bowl and cover; microwave on high 4-5 minutes or until tender. Slice steak thinly across grain.

5. Combine 1/2 cup cooking crème and béarnaise sauce mix in microwave-safe bowl; microwave on high 1 minute, stirring often, or until hot.

6. Drain spinach, if needed; stir in remaining cooking crème and kosher salt to taste. Divide spinach over potato cakes, top with steak, and drizzle with sauce. Serve immediately.

Makes 6 servings.

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