If you’ve been sous viding your steak, you might know that leftovers for breakfast the next morning is one of the biggest perks of this dinner. This hash is what I make whenever I have leftover steak in the fridge and I want something delicious for breakfast. This is a classic hash with Crispy Yukon golds, smoky spices, bell pepper, onion, and a runny egg on top, but I take it up a notch with a chipotle cream sauce that I always make extra of because it’s good on everything.
Perfect potatoes, right in the skillet.
Yukon golds, diced; cast iron skillet, lid on. That’s it. The lid is essential – it’s what lets the potatoes get fork-tender in the same pan without steaming out all the crispiness you’re working toward. I tested without it, and they just don’t get tender enough.
You’re looking for deep golden brown on the bottom before you touch them. Ten minutes, no peeking, no stirring. The patience required is approximately the same as waiting for your coffee to brew. You can do it, I swear!
About the chipotle cream sauce.
Two chipotles plus a tablespoon of adobo sauce gives you a good kick. Spicy enough, but balanced by the creaminess of the mayo and sour cream. I started with one chipotle but felt like it wasn’t enough. If you don’t love heat, I recommend you start with one as well.
The sauce makes more than you need for four servings, which is okay. You’ll want to put it on everything. It’s incredible on eggs, tacos, roasted vegetables, dipping french fries. It keeps in the fridge for up to a week, so you can meal plan around it.
Let’s talk about the steak.
Any leftover cut works, and don’t worry too much about how it was originally seasoned. Feel free to use ribeye, flank steak, tri-tip, whatever you have. Even 8 ounces stretches comfortably for four people once it’s in the hash. You’ll add the steak at the end just to warm it up again. Ideally, you’re cooking it as little as possible.
The egg
My preferred method is a lid-covered egg over medium-high heat. I like to get the whites fully set and yolk still runny, and it’s done in about two minutes. That said, over-easy or even a fried egg with crispy edges would be great here too. There is no wrong answer as long as something eggy ends up on top of the hash. You could even go scrambled, but then you’re missing out on a delicious runny yolk.
When everything is ready, put your egg right on top of the hash, add plenty of the chipotle cream sauce, and finish with some sliced green onions. Frankly, there’s no reason this has to be breakfast, either. It makes a great leftovers dinner, too!
Get the Recipe:
Leftover Steak Hash with Chipotle Cream Sauce
Ingredients
Chipotle Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 chipotles in adobo
- 1 tbsp adobo sauce from can of chipotles in adobo
- 1 tbsp water, plus more as needed to thin
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Hash
- 1 1/2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 3 tbsp olive oil, extra virgin
- 1 tsp kosher salt
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 red bell pepper, cored and diced
- 1/2 large yellow onion, diced
- 12 oz steak, any cut, diced into 1-inch cubes
- 1/4 cup green onions, thinly sliced, for serving
Eggs
- 4 large eggs
- 1 tbsp salted butter
- kosher salt, to taste
- freshly cracked black pepper, to taste
Equipment
- Blender
Instructions
- Make the chipotle cream sauce. Add the sour cream, mayonnaise, chipotles and adobo sauce, water, garlic powder, and kosher salt to a blender and blend until smooth. Add more water 1 tablespoon at a time until the sauce reaches a pourable consistency. Set aside.
- Heat 2 tbsp of the olive oil in a 10-to-12-inch cast iron skillet over medium-low heat until shimmering. Add the potatoes and arrange in a single layer. Sprinkle with the kosher salt, paprika, onion powder, garlic powder, and cayenne and toss to coat.
- Cover with a tight-fitting lid and cook undisturbed until the potatoes are golden brown on the bottom, about 10 minutes. Remove the lid, stir, and add the bell pepper, onion, and remaining 1 tbsp olive oil and stir to coat. Replace the lid and cook for another 10 minutes, until the potatoes are fork-tender and the vegetables have softened. If the potatoes aren't quite tender, cover and cook for another 5 minutes and test again.
- Add the steak to the skillet and stir to combine. Cook uncovered for 2 to 3 minutes, stirring occasionally, until the steak is warmed through. Divide the hash among four plates and wipe the skillet clean.
- Return the skillet to the stove over medium-high heat. Add the butter. When the butter has melted, crack the eggs into the skillet and season with kosher salt and freshly cracked black pepper. Cover with the lid and cook until the whites are just set but the yolks are still runny, about 2 minutes.
- Top each plate of hash with an egg, a generous drizzle of chipotle cream sauce, and 1 tablespoon of sliced green onions. Serve immediately.
Notes
- Nutrition reflects using all the chipotle cream sauce, which you very likely won’t!
- On that note, the chipotle cream sauce makes more than you need for four plates. You’ll thank me! It’s excellent on eggs, tacos, roasted vegetables, and honestly just about anything. It keeps in the fridge for up to a week.
- Don’t let leftover chipotles in adobo go to waste: blend the entire can and freeze in an ice cube tray. Once frozen, transfer to a zip-top bag and pull out a cube or two whenever a recipe calls for chipotles in adobo.
- Any cut of leftover steak works here — this is a great use for sous vide ribeye, flank steak, or tri-tip. Even a small amount (8 oz) stretches fine if you’re feeding lighter eaters.