Beef Steak and Root Vegetable Hash


  • 12 ounces cooked beef steak (cut into ¾ inch cubes)
  • 1 teaspoon salt (divided)
  • 1 teaspoon rubbed sage (divided)
  • ½ teaspoon dried rosemary leaves (divided)
  • 3 cups carrots (diced)
  • 3 cups parsnips (diced)
  • 1½ cups yellow onion (diced)
  • ¼ teaspoon pepper
  • ¼ cup water
  • 1 tablespoon olive oil


Combine beef steak, ½ teaspoon salt, ½ teaspoon sage and ¼ teaspoon rosemary in medium bowl. Set aside.

Combine carrots, parsnips, onion, remaining ½ teaspoon salt, remaining ½ teaspoon sage, remaining ¼ 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 10-12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8-10 minutes or until vegetables are tender and begin to brown, stirring occasionally.

Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1-2 tablespoons water, if needed to avoid sticking.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License