Ever grill amazing steaks but then have leftovers because you and your guests can’t quite finish? Here’s an easy way to turn those Saturday night steak leftovers into a savory Sunday morning breakfast or brunch hash.
Ingredients:
1 T cooking oil
4 medium Yukon Gold potatoes, diced into small cubes
1 medium yellow onion, diced
2 cloves garlic, minced
1 sprig rosemary, leaves removed and minced
Cooked steak or roast, about 6 ounces or more
salt and pepper to taste
Directions:
Place a large skillet on medium-high heat. Add the oil, potatoes, onions and garlic. Toss all the ingredients in the oil and cook until the potatoes are almost tender, about 15 minutes. Add the minced rosemary and steak. Cook another 5 minutes or so. Add salt and pepper to taste.
If you’re not ready to serve immediately, you can transfer the hash to a plate, cover with foil and keep warm in the oven (about 170 F) while you prepare other dishes.
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