HOME > Chowhound > Home Cooking >


Beef, potato and onion hash? Anybody have some suggestions?

I recently smoked some round steak and it was way overdone. I'm REAL averse to throwing out food so was thinking a hash like Mother used to make. Beef, potatoes and onions. I once ground overcooked meat and really didn't like the texture so I'm thinking small cubes. Beyond that I don't have any solid ideas. Boil the potatoes, saute' the onions. What else? I'd appreciate any guidance. TIA.

  1. Click to Upload a photo (10 MB limit)
  1. It sounds great! When I make hash, I dice the potatoes and boil them for a few minutes, sauté the onions, and add it all together.

    Also...bacon fat. And some beef stock, if you have it lying around.

    When it's corned beef, there are usually leftover parsnips and carrots and rutabagas to add as well.

    Maybe add some diced chiles, if you have any.

    2 Replies
    1. re: kcshigekawa

      Definitely will add some chiles. Whaddya think? Jalapenos or chipotles in adobo? I always lean for the latter. Hope I'm not out.

      1. re: c oliver

        I'd use what ever I had in the house! I've always got chipotles in adobo in the freezer (after I open the can, I freeze whatever I don't use right away), but fresh jalapenos would bee good too.

    2. Make sure you don't stir the hash around. Once you combine all the cooked ingredients in the pan, just let it sit there over medium-low heat to build up a crunchy crust. Put a plate over the skillet so you can flip in all in one piece, then slide it back in to crisp the other side.

      1 Reply
      1. what about making a soup with the steak or adding it into a soup...

        1 Reply
        1. re: Heartandseoul

          Thanks but a hash is what's appealing today :)

        2. Finely diced meat is the way to go. When precooking potatoes, be sure to undercook them a bit, because they will cook more when you put it all together.

          1 Reply
          1. re: GH1618

            Yep, I've already diced the meat and chopped the onions. Liking the bacon fat idea. I have some rendered pork fat that I've been saving.

          2. Here's how we do it in our house: beef in small pieces, baked potatoes with skins on in chunks, onions, garlic, butter/olive oil, salt & pepper, everything fried up in the skillet and served with a big green salad.

            This is making me very hungry, but then again, just about everything makes me very hungry!

            1. I make beef hash frequently and I just dice the meat (finely chopped is meh...) I dice the potatoes and cook them raw in a non stick or other skillet with a bit of oil, over medium low heat, stirring occasionally to evenly brown. When the potatoes are halfway cooked, I add the onions ( and sometimes garlic) and continue cooking & stirring until onions & potatoes are caramelized. This is when I add the beef...I slowly cook the hash until potatoes are falling apart so it might take 25-30 minutes or more to make my hash. Continue to cook until crispy.

              3 Replies
              1. re: Cherylptw

                Question please. Do the potatoes fall apart using this technique? It's most appealing but don't want mushy potatoes.

                1. re: c oliver

                  When you cook them slowly, they will fall apart but they won't be like mashed potatoes. Part of them will lose their shape but you'll be able to stab them with a fork when done properly.

              2. I just cut the meat and leftover (or precooked) potatoes and onions in chunks and throw them in the food processor. Pulse them to a rough chop, the consistency to your taste. Toss it in a cast iron skillet with a little garlic, pepper and seasoning salt and fry it up. I like mine on the crunchy side. Hubby piles his plate up while it's still on the soft side.

                1. Forgot about the fried egg(s) to put on top!

                  1 Reply
                  1. re: kcshigekawa

                    I know, dagnabbit. Ate our last two for breakfast this morning and too lazy to go out. But there will be leftovers!

                  2. I do pretty much like Cherylptw describes. Early in my Chowhound career, I posted about hash and someone suggested adding cream at the end, which I now do. At that point, the hash is nicely browned and the cream has the effect of softening, in a good way, everything and melding the flavors. I'd highly recommend.

                    3 Replies
                    1. re: tcamp

                      I've never tried cream...will try to remember for next time.

                      1. re: tcamp

                        When I was googling for this I found a disgusting recipe except for that cream addition. Next time.

                        1. re: tcamp

                          That's interesting; I just made baked potatoes for dinner and baked extra for weekend hash...I'll have to try cream

                        2. Some steak fried rice would probably be good with that too.

                          1. A sneaky umami for hash is a touch of soy sauce.

                            3 Replies
                            1. re: sandylc

                              Ooh, and maybe and/or some fish sauce? GREAT idea :)

                              1. re: c oliver

                                Small amount of fish sauce is a great idea. But just a little. If you can taste it right away, you have added too much.

                                1. re: c oliver

                                  And another trick is...a couple of less-than-gourmet ingredients that add more background flavor (which I think beef hash needs): White pepper and granulated garlic; a touch of cayenne can be helpful, too. Don't put too much of these in, you aren't supposed to actually taste them. Oh, and don't forget to add a tad bit of reduced, homemade beef stock. If you have leftover gravy or sauce, these can be options, also.

                                  I think that beef hash can be bland and disappointing which is why little touches like these are important. I also make sure that I use a good, sweet, yellow onion.

                              2. I realize it's too late now, but we do two versions of hash - a stewed version that's served over cornbread, and the more usual browned-potatoes version that's served with over-medium eggs.

                                The stewed version is basically what it sounds like - sweat down some onions, add smallish-cubed potatoes and the cubed meat. Cover with water or broth and any leftover au jus or gravy, s&p pretty heavily, and cook until the potatoes are done - no crisping.

                                I have no idea where this version came from, or why I *hated* it as a kid but love it now.

                                1. Followup. YUM!!!!!!!!!!!!!!!!!!!! The hash kept getting delayed cause I had other things I wanted to cook. Finally fixed it last evening. I underestimated the size of the final product and should have used my largest CI skillet. So I wasn't able to get a lot in the way of crunchies but we could live with that. Started with slowly cooking the cubed potatoes in pork fat. After maybe 15 minutes, added the onions, stirred and cooked some more. I was doing this covered btw. Then the meat, stirred, covered and cooked more. Towards the end I added just a smidge of soy sauce, fish sauce and a few drops of sesame oil. As some recommended, not enough to taste but I think it did give some 'umami.' At the end I added some grated Cheddar cheese to the top and let cook til melted and a some brown bits had formed. LOVED it! Not really a recipe but something I'm going to keep in mind. Thanks all for helping turn this into more than the sum of its parts :)