Beef Ribeye & Vegetable Hash
  • 50 to 60 minutes
  • Makes 4 servings
  • Breakfast

Beef Steak and Root Vegetable Hash

Steak cubes, carrots and parsnips cooked in cast iron. Beef hash isn't just for breakfast when steak and hearty veggies are involved.


  • 12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
  • 1 teaspoon salt, divided
  • 1 teaspoon rubbed sage, divided
  • 1/2 teaspoon dried rosemary leaves, divided
  • 3 cups diced carrots (1/2 inch), about 1 pound
  • 3 cups diced parsnips (1/2 inch), about 1 pound
  • 1-1/2 cups diced yellow onion, about 1 medium onion
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 1 tablespoon olive oil


  1. Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl.  Set aside.

  2. Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot.  Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.

    Cook's Tip: You may substitute a large nonstick skillet for a cast-iron pan.
  3. Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.

  • Test Kitchen Tips You may substitute a large nonstick skillet for a cast-iron pan.

Nutrition Information

325 Calories; 9g Total Fat; 2g Saturated Fat; 5g Monounsaturated Fat; 70mg Cholesterol; 715mg Sodium; 33g Total carbohydrate; 29g Protein; 2.8mg Iron; 9.2mg Niacin; 0.9mg Vitamin B6; 111.1mg Choline; 1.5mcg Vitamin B12; 5.8mg Zinc; 32.7mcg Selenium; 8.8g Fiber.