Cookwith

Name: One-Pan Steak, Potato, and Bell Pepper Hash
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 10 oz sirloin steak, trimmed and cut into 1/2-inch dice; 2 medium Yukon gold potatoes, scrubbed and cut into 1/2-inch dice (about 10 oz); 1 large red bell pepper, seeded and cut into 1/2-inch dice; 1 large green bell pepper, seeded and cut into 1/2-inch dice; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried rosemary, crushed; 3/4 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley (optional, for garnish)

One-Pan Steak, Potato, and Bell Pepper Hash

HerbyFig0585

This one-pan steak, potato, and bell pepper hash is a weeknight hero—simple, colorful, and full of layered, complementary flavors. The rosemary and smoked paprika create savory depth that bridges the earthy potatoes with juicy steak and sweet bell peppers. A final drizzle of lemon juice brightens everything, tying the dish together and making each bite pop. The roasting method ensures crispy edges, tender centers, and a mouthwatering combination of textures. Whether for a satisfying dinner or a hearty brunch, this hash is as inviting to look at as it is to eat.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, toss diced potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Spread potatoes in a single layer on the sheet pan. Roast for 15 minutes.
Meanwhile, toss the diced steak and bell peppers with the remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
After potatoes have roasted 15 minutes, scatter steak and bell peppers over the partially cooked potatoes. Toss gently to combine and redistribute in an even layer.
Return pan to oven and roast an additional 10-12 minutes, until steak is browned and potatoes are tender. For extra browning, broil for 1-2 minutes at the end.
Remove from oven and immediately drizzle with lemon juice. Toss again and sprinkle with parsley, if using. Serve hot.