Brussels Sprouts Hash Steak Skillet

Picture a skillet shimmering with olive oil, flecked with bacon’s mahogany crisp, as ribbons of emerald Brussels sprouts tangle with golden potatoes and caramelized onions.

Imagine the smoky aroma of paprika and garlic rising as tender seared steak slips back into the hash, butter glossing everything while lemon waits to brighten the final bite.

This is comfort with character—crackly edges, soft centers, and a savory-sweet balance that feels both nourishing and a little indulgent.

It matters to me because it turns a pile of humble staples into something that gathers everyone around the table—no fuss, just honest flavor.

On busy weeknights, it’s a one-pan hero; on Sunday suppers, it’s hearty enough to anchor the menu (and a fried egg makes it brunch-ready).

When late practices ran long, this skillet pulled my family from scattered to settled in under 40 minutes.

Ready? Let’s cook!

Why You’ll Love It

• Delivers big, smoky-savory flavor in every crispy-tender bite
• Cooks fast in one skillet for easy weeknight cleanup
• Packs protein and veggies for a satisfying, balanced meal
• Uses simple, affordable ingredients you already have
• Finishes bright with lemon for fresh, craveable contrast

Ingredients

• 1 lb flank steak, thinly sliced against the grain — pat very dry for better browning (choose well-marbled)
• 1 tsp kosher salt, divided — season in layers (use a coarse-grain brand)
• 1/2 tsp black pepper, divided — freshly ground for best aroma (medium grind)
• 2 tbsp olive oil, divided — for searing and sautéing (use a robust extra-virgin)
• 4 slices thick-cut bacon, chopped — renders flavorful fat (choose hardwood-smoked)
• 1 lb Brussels sprouts, trimmed and thinly sliced — crisp-tender texture (pick firm, bright green)
• 1 medium yellow onion, thinly sliced — adds sweetness (avoid sprouted)
• 1 large Yukon Gold potato, 1/2-inch dice — creamy, holds shape (skin on is fine)
• 2 cloves garlic, minced — fragrant base (use fresh, not jarred)
• 1 tsp smoked paprika — deep, smoky warmth (Spanish pimentón if possible)
• 1/2 tsp red pepper flakes, optional — gentle heat (adjust to taste)
• 1 tbsp apple cider vinegar — brightens richness (unfiltered preferred)
• 2 tbsp unsalted butter — silky finish (high-fat European style if available)
• 2 tbsp fresh parsley, chopped — fresh herbal pop (flat-leaf preferred)
• 1 lemon, cut into wedges — squeeze at the table (choose a juicy, heavy fruit)

Step-by-Step Method

Sear the Steak

Pat steak slices very dry. Season with half the salt and pepper. Heat 1 tablespoon olive oil in a hot 12-inch skillet. Sear steak in a single layer, 1–2 minutes per side, until just browned. Don’t overcrowd. Transfer to a plate and tent loosely with a paper towel to rest and collect juices.

Crisp the Bacon

Return skillet to medium heat. Add chopped bacon and cook until crisp and fat renders, about 5–6 minutes.

Stir occasionally for even browning. Use tongs to transfer bacon to the plate with steak. Leave about 2 tablespoons bacon fat in the skillet. Discard extra fat to prevent greasy hash.

Brown the Potatoes

Add diced Yukon Gold potato to the skillet. Cook over medium heat, stirring occasionally, until edges brown and centers begin to turn tender, 6–8 minutes.

Keep an even layer for good contact. If fond threatens to burn, reduce heat slightly. Aim for lightly crisped, golden cubes before adding aromatics.

Soften the Onions

Stir in thinly sliced onion. Cook until translucent and just starting to caramelize, 3–4 minutes.

Scrape up browned bits with a wooden spoon to build flavor. Keep the mixture moving to avoid hot spots. Adjust heat to maintain steady sizzle without scorching. Season lightly if needed.

Wilt the Brussels Sprouts

Add Brussels sprouts, remaining tablespoon olive oil, and the rest of the salt and pepper. Cook, stirring frequently, 4–5 minutes until bright green, tender, and crisp at the edges.

Spread out to avoid steaming. Keep heat medium to medium-high for good color. Balance tenderness with slight bite for texture.

Bloom the Spices

Push hash to the edges, creating a clear center. Melt butter in the middle. Add minced garlic, smoked paprika, and optional red pepper flakes. Stir in the center until fragrant, about 30 seconds.

Fold the buttery spice mixture into the vegetables to coat evenly without burning the garlic.

Deglaze and Combine

Return crisped bacon and any steak juices to the skillet. Drizzle in apple cider vinegar and toss to deglaze, loosening fond from the pan.

Fold everything together so flavors meld. Keep the mixture cohesive but not mushy. Taste and adjust seasoning, adding a pinch of salt or pepper if needed.

Warm the Steak Through

Add seared steak back to the skillet. Gently fold into the hash just to warm, about 1 minute. Avoid overcooking the thin slices. Remove from heat.

Sprinkle with chopped parsley. Let rest 5 minutes so juices redistribute. Serve hot with lemon wedges for brightness and balance.

Ingredient Swaps

• Steak: Use sirloin, skirt, or chicken thighs; for budget/veg, swap with ground beef, turkey, or crumbled seitan/tempeh.
• Bacon: Substitute turkey bacon, pancetta, or smoked sausage; for vegetarian, use smoked paprika + a splash of soy sauce or coconut aminos for “bacon” depth.
• Brussels sprouts: Swap with shredded cabbage, kale, or broccolini.
• Yukon Gold potato: Use russet, sweet potato, or parsnip; for lower carb, use diced rutabaga or cauliflower.
• Olive oil/butter: Use ghee, avocado oil, or dairy-free butter for lactose-free.
• Apple cider vinegar: Substitute red wine vinegar, sherry vinegar, or lemon juice.
• Spices: Smoked paprika → regular paprika + a pinch of cumin; red pepper flakes → cayenne or hot sauce.
• Parsley: Use cilantro, chives, or green onions.
• Lemon wedges: Swap with lime or a final splash of vinegar.

You Must Know

Doneness • If steak looks gray or feels firm on poke, pull it earlier and slice thinner; aim for blush-pink centers and warm juices, with surface browning in 1–2 minutes per side and final internal about 125–130°F after brief carryover.

Troubleshoot • When potatoes stay hard or scorch, give them a quick covered steam: splash 1–2 tablespoons water, cover 2–3 minutes, then uncover to dry; this softens to fork-tender with browned edges without burning.

Flavor Boost • For deeper savor, deglaze stuck fond with 2–3 tablespoons low-sodium broth before vinegar; scrape until pan bottom looks clean and glossy—this dissolves browned bits and rounds acidity.

Swap • To keep richness with no bacon, use 1 tablespoon ghee plus 1/2 teaspoon smoked salt; add a pinch (1/8 teaspoon) sugar to help onions caramelize in 3–5 minutes for similar sweet-smoky balance.

Scale • For 6–8 servings in a single 12-inch pan, do ingredients in two batches and combine at the end; crowding past an even single layer makes veg steam—listen for steady sizzle, not hissy steam, and keep pieces in contact with the pan.

Serving Tips

• Serve in warm bowls, topped with lemon wedges and chopped parsley.
• Add a fried egg per serving for brunch vibes and richness.
• Pair with crusty sourdough or buttered cornbread to soak up juices.
• Offer a simple arugula salad with lemon vinaigrette for freshness.
• Pour a malty amber ale or medium-bodied red like Zinfandel.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days.

Reheat in a skillet to revive crisp edges.

For make-ahead, slice sprouts/onion, dice potato, and season steak up to 24 hours ahead.

Cook bacon in advance.

This dish doesn’t freeze well—the potato and sprouts turn mushy.

Limit freezing to 1 month if necessary.

Reheating

Reheat gently.

Microwave covered on 50% power, stirring once.

Stovetop over medium-low with a splash of water, tossing until warm.

Oven at 325°F, covered, 10–12 minutes.

Add steak last.

Diners’ Hash-House Staple

Often, I think of this skillet as a modern love letter to the hash-house classics—crisp-edged potatoes, smoky bacon, sweet onions, and seared beef tangled with tender, charred Brussels sprouts.

I chase that diner sizzle: a hot cast-iron, a quick sear, and the sweet scrape of fond.

The potatoes go golden, the onions turn jammy, and the sprouts frill at the edges like griddle pancakes.

I keep the steak rosy, slip it back in just to warm, and brighten the whole pan with a splash of cider vinegar and a squeeze of lemon.

That’s the move—rich, salty, tangy in one bite.

I garnish with parsley and let it rest.

Then I serve it straight from the skillet, spooning generous, crackling scoops.

Final Thoughts

Ready to dig in? Give this Brussels Sprouts Hash Steak Skillet a try as-written, or tweak it with your favorite cut of beef, extra spice, or a fried egg on top—then tell me how you made it your own!

Frequently Asked Questions

Can I Make It Dairy-Free Without Butter?

Yes—swap the butter for olive oil, ghee-free vegan butter, or bacon fat. I’ll melt it in the skillet, let garlic bloom, toss everything glossy, then finish with lemon. You’ll taste smoky-sizzling richness, no dairy needed.

How Do I Scale This for a Crowd?

Double the recipe per 6–8 guests, cook in batches, then combine in a warm roasting pan. I’ll keep steak seared separately, finish under the broiler, and splash lemon before serving—steam rising, bacon crackling, crowd swooning.

What Sides Pair Well for Kids?

I’d serve buttery mashed potatoes, sweet corn, and honey-glazed carrots. I’d add warm dinner rolls for dipping and a mellow ranch for dunking. If they’re adventurous, I’d offer apple slices and mild cheddar for a fun, familiar finish.

Can I Cook It on an Outdoor Grill?

Yes—you can. I’d set a cast-iron skillet on the grill, flames licking the sides, and sear steak fast, then crisp bacon and tumble in veg. I’d finish smoky, buttery, lemon-bright, and irresistibly crackling.

How Do I Reduce the Sodium Content?

I’d cut salt in half, swap bacon for reduced-sodium turkey bacon, use unsalted butter, and brighten with lemon and vinegar. I’d lean on smoked paprika, garlic, and pepper’s kick—flavor sings, sodium whispers, and the skillet smells irresistible.