Steak & Bacon Potato Hash
Recipe for delicious ribeye steaks served with a bacon lardon potato hash. This recipe is perfect for rucking; pack a bag with your equipment and ingredients and head off to your favourite spot in the great outdoors to enjoy this delicious, hearty meal.
Servings
2
Per portion
£5.34
Cooking time
50 mins
Shopped at
Lidl
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at Red Rock, Port Talbot
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at Porthkerry Viaduct
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Method
1
Season both sides of your steaks with salt, pepper and 1 teaspoon garlic powder, to taste.
2
Light your gas cooker and place your pan on top, bringing it to a high temperature. Add 1 teaspoon of goose fat to the pan.
3
Add your steaks to the pan and cook to your liking (we recommend medium to medium rare for this recipe!) Baste with 1 tablespoon of butter for their last minute in the pan. Once cooked, remove steaks from the pan and place to the side on a board. Keep the cooking liquid from the steak in the pan for the next step.
4
Cut your potatoes into roughly 2cm cubes and add to the pan, then mix in the bacon lardons. Add salt to taste, followed by 1 teaspoon garlic powder and 1 teaspoon mixed herbs, mix to combine, then cook until the potatoes are browned, and the bacon is cooked through (you may want to cover the pan to keep steam in, to help soften the potatoes). Stir occasionally.
5
Before serving, tip the juices from the steaks into the pan of bacon and potatoes, add cracked black pepper to the pan (to taste) and stir the contents of the pan a final time.
6
Slice your steaks into strips. Plate up your bacon potato hash, then serve with sliced steaks on top. Enjoy!
ingredients
2 Ribeye steaks
Salt
Pepper
2 tsp Garlic powder
1tsp Mixed herbs
1tsp Goose fat
1tbsp Butter
4 Medium maris piper potatoes
100g Bacon lardons
Steak & Bacon Potato Hash
Method
1
Season both sides of your steaks with salt, pepper and 1 teaspoon garlic powder, to taste.
2
Light your gas cooker and place your pan on top, bringing it to a high temperature. Add 1 teaspoon of goose fat to the pan.
3
Add your steaks to the pan and cook to your liking (we recommend medium to medium rare for this recipe!) Baste with 1 tablespoon of butter for their last minute in the pan. Once cooked, remove steaks from the pan and place to the side on a board. Keep the cooking liquid from the steak in the pan for the next step.
4
Cut your potatoes into roughly 2cm cubes and add to the pan, then mix in the bacon lardons. Add salt to taste, followed by 1 teaspoon garlic powder and 1 teaspoon mixed herbs, mix to combine, then cook until the potatoes are browned, and the bacon is cooked through (you may want to cover the pan to keep steam in, to help soften the potatoes). Stir occasionally.
5
Before serving, tip the juices from the steaks into the pan of bacon and potatoes, add cracked black pepper to the pan (to taste) and stir the contents of the pan a final time.
6
Slice your steaks into strips. Plate up your bacon potato hash, then serve with sliced steaks on top. Enjoy!