Hash is one of those dishes that can take on a life of it’s own. If you have some leftovers and some potatoes you can create a hash out of this world!
My Baby Girl cooked her dad a beautiful rib eye for Father’s Day, hence the steak added to the hash.
Then yesterday I made Smothered Grits with Jalapeno Sausage which gave me all the perfect meats for my hash today.
I boiled the potatoes for about 5 minutes to soften them up. If you have time make the potatoes in advance then allow them to chill overnight.
I find that cold cooked potatoes makes the hash crispier.
I sauteed all the precooked ingredients in a pan with olive oil. Chilled precooked ingredients work best.
I topped the hash with lots of pepper jack and cheddar cheese. I layered the cheese so each bite is cheesylicious!
Doesn’t this look divine! And Big Goo claims he doesn’t like leftovers, but he loves my hash. He never realized I made it with leftover food…lol…
Steak and Sausage Hash
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2 cups 1 inch. chopped steak, precooked
2 cups chopped sausage, precooked
3 Idaho potatoes, peeled, chopped 2″ chunks
1 cup sharp cheese, shredded
1 cup pepper jack cheese, shredded
1 pack of bacon, diced, precooked
1 bell pepper, diced
1/2 red onion, diced
3 cloves garlic, minced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
extra virgin olive oil
Preheat oven to broil.
Peel potatoes, diced and place in a large pot covered with water. Boil potatoes for about 5-7 minutes. Drain and set aside. In a large skillet heat about 3 tablespoonfuls of extra virgin olive oil over medium heat, add potatoes, season with all the spices.
Saute potatoes for about 5 minutes, turning carefully. Add vegetables and cook for about 3 minutes more. Add steak and sausage and cook for about 5-7 minutes. Cover with cheese and broil for about 3-5 minutes.