Hearty Beef Steak and Root Vegetable Hash with Sage
This satisfying hash transforms leftover steak into a comforting one-pan meal featuring tender carrots, parsnips, and onions seasoned with aromatic sage and rosemary. The vegetables are steamed until crisp-tender, then caramelized to develop deep flavors before the cubed steak is warmed through. Perfect for brunch, dinner, or when you want to stretch leftovers into something special. The combination of earthy root vegetables and herbs creates a rustic, warming dish that's both nutritious and filling.
Ingredients
- 12 ounces beef steak, cooked (leftover), cut into 3/4-inch cubesleftover roast beef1:1none
Works well with any leftover beef
- 1 teaspoon salt, divided
- 1 teaspoon rubbed sage, divided
- ½ teaspoon dried rosemary leaves, divided
- 3 cups carrots, diced (1/2 inch), about 1 pound
- 3 cups parsnips, diced (1/2 inch), about 1 poundturnips or sweet potato1:1none
Similar cooking time and texture
- 1 cups yellow onion, diced, about 1 medium onion
- ¼ teaspoon pepper
- ¼ cup water
- 1 tablespoon olive oil
Instructions
- 1
Combine beef steak with half the salt, sage, and rosemary in medium bowl and set aside
- 2
Combine carrots, parsnips, onion, remaining salt, sage, rosemary, and pepper in large bowl and toss to coat vegetables
- 3
Preheat 12-inch cast-iron pan until hot
- 4
Add vegetable mixture and water to hot pan, cover tightly and cook 10 to 12 minutes until vegetables are crisp-tender and water has almost evaporated, stirring once
- 5
Stir in oil and cook uncovered 8 to 10 minutes until vegetables are tender and begin to brown, stirring occasionally
- 6
Add steak to vegetable mixture and cook 5 minutes until steak is heated through, stirring occasionally and adding 1 to 2 tablespoons water if needed to avoid sticking
Tips
Cut all vegetables to uniform 1/2-inch pieces for even cooking and browning.
Don't skip preheating the cast-iron pan - the hot surface helps develop better caramelization on the vegetables.
Add water gradually when reheating the steak to prevent sticking without making the hash soggy.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat in skillet over medium heat with a splash of water.
Dice vegetables up to 1 day ahead and store covered in refrigerator. Best served fresh but can be fully prepared and reheated.
Serve hot as a hearty brunch dish, light dinner, or side with fried eggs on top.
Common Mistakes
Don't add oil too early or vegetables will steam instead of browning properly.
Avoid overcrowding the pan which prevents proper caramelization of vegetables.
Substitutions
Works well with any leftover beef
Any heavy-bottomed pan works
Similar cooking time and texture
FAQ
Can I use fresh steak instead of leftover?
Yes, cook 12 ounces of steak first, let cool, then cube and follow the recipe as written for best results.
What if I don't have a cast-iron pan?
Any heavy-bottomed skillet will work. The key is having even heat distribution for proper browning of the vegetables.
How long will this keep in the refrigerator?
Store covered up to 3 days. Reheat gently in a skillet with a splash of water to prevent sticking.