I love hash. And not just for breakfast. You can make a meaty, savory hash that is a noble dinner. Like this one: steak, potatoes, carrots, onion, and celery. Plus spices galore to your personal choosing. And, hash is fun. It will never taste the same way twice and you can empty out your fridge by adding in those shallots or peppers or garlic pieces hidden in the back of your refirgerator. You really cannot go wrong here and its a pleasure to enjoy the surprises in that first bite.

I was inspired to this idea from the Steak Lover’s Cookbook by William Rice, but I quickly found myself improvising and switching ingredients aplenty so I will claim this recipe to be mine. Start to finish, this takes less than an hour but offers you a delightfully satisfying, fulfilling meal.

Brian's Steak Hash

Yield: serves 3


  • 4 tablespoons butter, plus more as needed
  • 1 10-ounce steak, a cheaper cut like chuck is fine
  • 1 cup diced celery [about 2 ribs worth]
  • 1 cup diced onion [1 medium onion]
  • 1 cup diced carrots [2 medium carrots]
  • 2 cups diced potatoes [1 large baking potato], washed but not peeled
  • 2 cups onion or beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon hot Indian chili powder
  • 4 tablespoons Worcestershire sauce


Melt the butter in a cast iron pan, then add the steak. Cook for 3-4 minutes on each side until blackening on each side. While the steak is cooking, dice all the veggies. You want the pieces about ¼ inch square.

The steak can still be red in the center. Remove the steak. Do not clean the pan and leave the heat on.

Put the celery and onion in the pan and cook for 2 minutes or until the onions begin to brown. Add the carrots and potatoes. Stir to mix. If the mixture seems dry, add 2-4 more tablespoons of butter. Cook for 2 minutes.

Add the broth, the meat, and the spices.

Stirring every 30 seconds or so, cook the mixture until the liquid has largely evaporated down to a syrup that provides a shiny coating for the meat and veggies. This should take about 15 minutes. Towards the end of that time, add the Worcestershire sauce. 

Serve immediately.

If you desire, garnish with sour cream — which you will need it you use too much of that Indian chili powder. Options included chopped scallions, chives, or some grated cheese. Yes, this hash with its meat component does resemble a classic Texas chili.

Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑500