BEEF STEAK AND ROOT VEGETABLE HASH

Beef Ribeye & Vegetable Hash --
 
  • Total Recipe Time: 50 to 60 minutes
  • Makes 4 servings

INGREDIENTS

  1. 12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
  2. 1 teaspoon salt, divided
  3. 1 teaspoon rubbed sage, divided
  4. 1/2 teaspoon dried rosemary leaves, divided
  5. 3 cups diced carrots (1/2 inch), about 1 pound
  6. 3 cups diced parsnips (1/2 inch), about 1 pound
  7. 1-1/2 cups diced yellow onion, about 1 medium onion
  8. 1/4 teaspoon pepper
  9. 1/4 cup water
  10. 1 tablespoon olive oil

INSTRUCTIONS FOR BEEF STEAK AND ROOT VEGETABLE HASH

  1. Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl.  Set aside. 
  2. Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot.  Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
  3. Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
  • Test Kitchen Tips
  • You may substitute a large nonstick skillet for a cast-iron pan.
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