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Creamy Garden Hash
A creamy American flank steak hash with russet potatoes and corn kernels, finished with cheddar cheese, black pepper and smoked paprika, served with buttermilk biscuits.
Ingredients
Instructions
Season the flank steak and roast it over medium-high heat until well browned, about 10 minutes.
Add the russet potatoes and corn kernels, cooking until softened, about 3 minutes.
Stir in the cheddar cheese, black pepper and smoked paprika for 3 minutes.
Prepare the buttermilk biscuits separately according to package directions.
Let the steak simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the buttermilk biscuits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
