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Recipe: beef steak and root vegetable hash

beef steak and root vegetable hash recipe image
Beef steak and root vegetable hash serving suggestion

beef steak and root vegetable hash

This recipe uses LeftOver steak, I don't know anyone who has leftover Steak but let's go with it.


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


  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.

Nutrition information per serving: 325 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 715 mg sodium; 33 g carbohydrate; 8.8 g fiber; 29 g protein; 9.2 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 32.7 mcg selenium; 5.8 mg zinc; 111.1 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.