Cast Iron Steak and Sweet Potato Hash
Seared beef tenderloin paired with crispy-bottomed sweet potato hash featuring sautéed onions and red peppers. The steak rests while the vegetables caramelize in layers, then gets cubed back into the hash or served on top. Finished with a fried egg and fresh chives for a complete skillet meal.
Ingredients
Instructions
- 1
Season the tenderloin steak generously with salt and pepper.
- 2
Heat oil on high heat in a cast iron skillet or heavy duty skillet.
- 3
Place steak in skillet and cook, turning occasionally, until medium rare to medium doneness. Remove steak and let rest.
- 4
Reduce heat to medium and add additional oil if needed.
- 5
Add onion and red pepper to the skillet and sauté for 1 minute.
- 6
Add sweet potatoes, mix and spread in a flat layer. Season with salt and pepper. Let cook uninterrupted for 8 minutes or until the bottom starts to brown.
- 7
Carefully flip sections of the hash over using a spatula and spread in a flat layer again. Season with salt and pepper. Cook for an additional 8 minutes.
- 8
Cube the steak and mix into the hash, or slice and place on top. Cook for another minute.
- 9
Top with a fried egg and chopped chives if desired. Serve.
Tips
Use cast iron for even heat distribution and better browning of the hash.
Do not over-stir the hash; let it sit to develop a crispy, browned bottom.
Let the steak rest before cubing to retain juices.
Good to Know
Leftovers keep refrigerated up to 3 days. Reheat in a skillet over medium heat.
Sweet potatoes can be peeled, diced and stored in water up to 1 day ahead. Cook the steak fresh for best results.
Serve immediately while the hash is hot and crispy. Pair with hot sauce, sour cream, or hollandaise if desired.
Common Mistakes
Over-stir the hash to avoid preventing the crispy bottom layer from forming.
Don't skip letting the steak rest to avoid losing juices when cubed.