High Protein Steak and Potato Hash
High protein steak and potato hash turns simple sirloin, russet potatoes, onion, and smoked paprika into a filling skillet meal that tastes hearty without costing much.
This recipe fits a budget-friendly kitchen because it stretches one pound of steak with crisp potatoes and sweet onion. You still get a strong protein boost, a satisfying bite, and a full meal from everyday ingredients.
Why You’ll Love This Recipe
- Crisp potatoes: Small diced russets turn golden and tender in the same pan.
- Juicy steak bites: Sirloin cooks fast, so it stays browned on the outside and tender inside.
- Smoky flavor: Smoked paprika gives the hash deep flavor with one low-cost spice.
- Fast cleanup: Everything cooks in one skillet, so dinner feels simple.
Fabian’s Budget Tip: Cut the sirloin into small cubes before cooking. Smaller pieces make one pound feel generous across four servings. If sirloin is pricey, use trimmed chuck steak or leftover cooked beef and warm it gently at the end.
Ingredients (Serves 4)
- 1 lb sirloin steak, cut into 1-inch cubes, 454 g
- 2 medium russet potatoes, small dice, about 1 lb, 450 g
- 1/2 medium yellow onion, diced, about 75 g
- 1 1/2 teaspoons smoked paprika, about 4 g
- 2 tablespoons olive oil or neutral oil, 30 ml
- 1 teaspoon kosher salt, 6 g, plus more to taste
- 1/2 teaspoon black pepper, 1 g
Step-by-Step Instructions
1. Prep the Steak and Vegetables
Pat the sirloin cubes dry with a paper towel so they sear instead of steam. Dice the potatoes small and even, about the size of a bean, so they cook quickly. Dice the onion and keep it close to the stove.
2. Crisp the Potatoes and Onion
Heat a large skillet over medium high heat. Add the oil, then add the diced potatoes and onion. Sprinkle with half the salt and stir once to coat everything. Let the mixture cook for 10 to 12 minutes, stirring every few minutes. You should hear a steady sizzle, see golden edges on the potatoes, and smell the onion turn sweet.
3. Sear the Steak with Smoked Paprika
Push the potatoes and onion to one side of the skillet. Add the steak cubes to the open side. Sprinkle the steak with smoked paprika, black pepper, and the remaining salt. Let the steak sit against the hot pan for a minute before stirring. Cook for about 3 minutes, until the paprika smells smoky and the steak edges look browned.
4. Combine and Finish
Stir the steak into the potatoes and onion. Cook for 1 more minute, just until the juices coat the crispy potatoes. Taste and add a small pinch of salt if needed. Serve hot while the potatoes still have crisp edges and the steak is tender.
Expert Troubleshooting and FAQs
Why are my potatoes not getting crispy?
The pan may be crowded or not hot enough. Use a wide skillet and let the potatoes sit for a few minutes between stirs. If they look pale after 10 minutes, cook them a little longer before adding the steak.
How do I keep the steak from getting tough?
Pat it dry, sear it fast, and avoid overcooking it. Three minutes is usually enough for small sirloin cubes. The steak should smell smoky, look browned on the outside, and still feel slightly springy.
Can I use leftover potatoes or leftover steak?
Yes. Cooked potatoes will crisp faster, so start checking them after 5 minutes. If using leftover steak, add it at the end with the smoked paprika and warm it just until hot.
Estimated Nutritional Facts per Serving
- Calories: about 390
- Protein: about 31 g
- Carbs: about 29 g
- Fats: about 17 g
High Protein Steak and Potato Hash
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes, 454 g
- 2 medium russet potatoes, small dice, about 1 lb, 450 g
- 1/2 medium yellow onion, diced, about 75 g
- 1 1/2 teaspoons smoked paprika, about 4 g
- 2 tablespoons olive oil or neutral oil, 30 ml
- 1 teaspoon kosher salt, 6 g, plus more to taste
- 1/2 teaspoon black pepper, 1 g
Instructions
- 1. Prep the Steak and Vegetables. Pat the sirloin cubes dry with a paper towel so they sear instead of steam. Dice the potatoes small and even, about the size of a bean, so they cook quickly. Dice the onion and keep it close to the stove.
- 2. Crisp the Potatoes and Onion. Heat a large skillet over medium high heat. Add the oil, then add the diced potatoes and onion. Sprinkle with half the salt and stir once to coat everything. Let the mixture cook for 10 to 12 minutes, stirring every few minutes. You should hear a steady sizzle, see golden edges on the potatoes, and smell the onion turn sweet.
- 3. Sear the Steak with Smoked Paprika. Push the potatoes and onion to one side of the skillet. Add the steak cubes to the open side. Sprinkle the steak with smoked paprika, black pepper, and the remaining salt. Let the steak sit against the hot pan for a minute before stirring. Cook for about 3 minutes, until the paprika smells smoky and the steak edges look browned.
- 4. Combine and Finish. Stir the steak into the potatoes and onion. Cook for 1 more minute, just until the juices coat the crispy potatoes. Taste and add a small pinch of salt if needed. Serve hot while the potatoes still have crisp edges and the steak is tender.
