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Leftover Steak Hash with Chipotle Cream Sauce
This hash is the best possible use of leftover steak. Crispy Yukon gold potatoes, smoky spices, and a chipotle cream sauce that you'll want to put on everything.
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.
Calories: 673kcal, Carbohydrates: 37g, Protein: 28g, Fat: 47g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 20g, Trans Fat: 0.2g, Cholesterol: 246mg, Sodium: 1739mg, Potassium: 1152mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1624IU, Vitamin C: 75mg, Calcium: 98mg, Iron: 4mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.