Baked Potatoes With Rib-Eye Steak Hash

Recipe by Scoutie
READY IN: 1hr 50mins




  • Preheat oven to 400°F
  • Rub potatoes with vegetable oil; sprinkle with coarse salt.
  • Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
  • Bake until tender, about 1 hour.
  • Sprinkle steak with salt and pepper.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side.
  • Transfer steak to plate.
  • Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
  • Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips.
  • Add cream, chopped thyme, and steak to pepper mixture.
  • Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
  • Cut cross in potatoes and press on sides to open slightly.
  • Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
  • Garnish with thyme if desired.