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Steak hash in baked potatoes


  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the potatoes in a little oil and salt. Then wrap them individually in kitchen foil and cook in the oven until tender. 
  • When the potatoes are ready, heat a little fresh oil in a heavy-bottomed pan and gently sauté the onion, capsicums, chilli and mushrooms until tender, stirring now and again.
  • Then add about ½ cup stock with the parsley and seasonings. Stir and cook down until thick and fragrant, adding a little more stock if needed.
    Spray the steak all over with oil and sear on both sides on a preheated ridged grill (or BBQ), seasoning once sealed. Set aside to rest for a few minutes, before slicing.
  • Then toss the sliced steak in the sauce and cook it to the desired degree.
  • Cut a cross in each potato and place them on individual plates. Then top with the steak mixture and a dollop of sour cream, and serve with a green salad on the side.


  • 4 large potatoes, scrubbed
  • olive oil
  • sea salt & freshly ground pepper 
  • ½ large onion, sliced
  • 1-2 red capsicums, cored, seeded & finely sliced
  • 1 small red chilli, seeded & sliced (optional)
  • 4-6 button mushrooms
  • 1 cup beef stock
  • 2 tbsp chopped fresh parsley
  • 1 x 200 gm steak
  • olive oil spray
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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