Southwest steak skillet hash is an awesome way to use a few pantry staples in one dish. It is a little spicy, a little creamy, a little tangy and a whole lot of yum.
I’ve been playing around a lot with Mexican spices lately. I thought that this up coming camping trip would be a great way for me to try out some of my old Tex-mex favs. I know a few things. My love for cumin is at a all time high. Ancho chilli powder gives my potatoes a nice kick. Cheyenne powder is the best way to get have some spice on the go.
So I told you guys yesterday that we are going camping. But only behind a LARGE fence. Mainly, because we live literally beside the Everglades. I’m sure you guys thought that I was over reacting and that I was just a big scaredy cat. So I had some tea and sat down to watch the News and BAM- an alligator was found chopping on someone literally 5 miles from my house. And a monster gator was just chilling on a golf course between rounds. Yup! I like to think I’m about that camping life then I hear news like that and my natural reaction is I’m good.
I love the outdoors. I love animals. Actually the alligator is one of my favorite animals to study but I also respect to keep a healthy distance.
Southwest steak skillet hash is the best way in my opinion to kind of throw everything into a skillet and like magic it comes out perfect. I know on Tuesdays I just can’t with the 2 hour prep and then cooking. I’m not the only one right?
Plus I’ve been eating tons of super healthy foods lately- remember than Orange cherry quinoa salad and the summer veggie tart? I can’t think of a better way to kick off lazy summer days or camping season than with a skillet hash.
Southwest Steak Skillet Hash
- 1 pound potatoes washed and cut into ½ inch cubes (I used a mixture of puple and golden)
- 1 medium red or green pepper diced
- 1/2 cup sundried tomatoes sliced
- 1 small onion diced
- 2 boneless New York steaks cut into cubes
- 1 can black bean
- 1 garlic clove minced
- 1 can corn
- 1 teaspoon smoked paprika
- 1/2 ancho chili
- 1 teaspoon cheyenne
- 1/2 teaspoon cumin
- handful cilantro
- Salt and pepper to taste
- In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter. Season steak with salt and pepper. Add half of the steak, Don’t move the steak around a lot, allow steak to browned and become crusty, about 6 minutes. Remove from the pan and set aside. Repeat with remaining steak.
- cook the potatoes with 2 tbsp. of olive oil for 5-7 minutes until they start to get soft and the outsides are starting to brown. Then add in the red pepper, sun-dried tomato and small onion. Cook until they’re soft. Add in garlic, paprika, cumin, cheyenne and ancho chili powder. Cook for another 5 more minutes or until the vegetables are cooked and the potato is done. Add the steak to the pot along with all the juices. Make sure to mix and stir all the ingredients together so they get coated with the spices. Cook for another 2 minutes. Salt and pepper, to taste. Allow to sit for a minute.
- Place hash in bowls. Top the hash with avocado and cilantro.
- Note: We like our steak well done. So cook your steak to your preference. 🙂