Flank Steak Hash with Bell Peppers
The word “hash” is used for a multitude of preparations that combine chopped meat and potatoes—some are crispy and others are soft, some are thinly sauced and others are creamy. This colorful version calls for flank steak, a relatively lean beef cut; a mix of bell peppers; and a toasty bread crumb topping that gives the finished dish an appealing crunchy texture. After transferring the hash to the baking dish, you can cover it tightly with plastic wrap and refrigerate for up to 1 day before baking; you will need to increase the baking time by a few minutes.
- 8 Tbs. (1 stick) unsalted butter, melted, plus more for greasing
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 tsp. ground cumin
- 3 Yukon Gold potatoes, about 1 lb. total, cut into 1/2-inch dice
- 1 lb. flank steak, cut into 1/2-inch dice
- 2 tomatoes, peeled, seeded and chopped
- 2 Tbs. heavy cream
- Salt and freshly ground pepper, to taste
- 1 1/2 cups panko
Preheat an oven to 375°F. Butter a 2-quart baking dish.
In a fry pan over medium-high heat, warm the olive oil. Add the onion, bell peppers and cumin and cook, stirring frequently, until the vegetables are softened, 5 to 7 minutes. Add the potatoes, reduce the heat to medium, cover and cook, stirring often, until they are almost tender but still hold their shape, about 15 minutes. When you stir, be sure to scrape the bottom of the pan to ensure the potatoes don’t stick. Add 1 Tbs. water if the pan becomes too dry.
Stir in the steak and tomatoes, increase the heat to medium-high and cook, stirring frequently, until the meat shows no traces of pink, 3 to 5 minutes. Stir in the cream and season with salt and pepper. Transfer to the prepared baking dish.
Sprinkle the panko evenly over the hash and drizzle with the 8 Tbs. melted butter. Bake until the top is golden brown and the hash is heated through, about 15 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).