Total Time
Prep 5 mins
Cook 25 mins

This is a quick and tasty dinner that's sure to please a hungry family in a hurry. This is a variation of the usual "hashbrown casserole" that I tend to see everywhere. I guess you can say this is more of a skillet. It avoids the casserole dish and the cooking time but with all the flavour and less fat as I don't use soup, gravy or cream. My kids never say no to this. I use either pre-marinaded steak from the grocery store or marinade my own steak and have them frozen in the marinade.

Ingredients Nutrition


  1. Cut steaks into bite-size pieces.
  2. In a large frying pan, heat 1 tablespoon of the oil at medium-high heat.
  3. When oil is hot, put in steak, onion and garlic.
  4. After a minute, add in worchestershire sauce and soy sauce.
  5. Fry until onion is translucent and steak chunks are just underdone to how you desire (I prefere medium-rare so when the steak is rare, I'm done).
  6. Put meat mixture aside, preferably a metal bowl so as to retain some heat and the steak will continue to cook to how you like it.
  7. Put the remaining oil in the frying pan. Don't rinse the frying pan, you want all the juices and flavour from the meat mixture to remain.
  8. Put in the hashbrowns, seasoning salt and garlic powder.
  9. Fry until crispy.
  10. Mix back in the meat mixture with the hashbrowns.
  11. Fry for a minute to warm everything back up and then sprinkle the cheese over the mixture.
  12. Reduce heat to minimum and cover the frying pan. (I use a baking sheet but if you're lucky enough to have a lid, use that.).
  13. Once cheese is melted, serve!


Most Helpful

FIVE STARS+++++ My grandsons will LOVE this recipe!!! Thanks....mjcmcook....

mjcmcook April 25, 2008

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