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Southwest Steak Skillet Hash
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Author: CookingManiac
  • 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
  1. 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.
  2. 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.
  3. Place hash in bowls. Top the hash with avocado and cilantro.
  4. Enjoy!
  5. Note: We like our steak well done. So cook your steak to your preference. :-)