Ever had a cookout with plenty of guests, grilled a bunch of meat, and had lots of leftovers? Yep, we have been there. Most of the time we eat the leftovers as-is, sometimes we pawn them off on others, and sometimes we won’t eat them unless they are recreated in a new dish. I mean, you can’t possibility let all that goodness go to waste.
Then another struggle happens after you host a party. You prep for days, in the form of cleaning, organizing, and shopping, and spend the entire day-of in the kitchen and at the grill. And because you are exhausted afterwards, the last thing you want is to spend time making dinner the next day.
Your cure for these post-party-host-blues? You guessed it, leftovers.
As with many of our recipe creations, this dish happened by accident. We had several pieces of steak and hamburger left after a recent party, and were curious what to do with them.
I had a variation of this hash often as a kid. It was a staple in our household, something flavorful and easy to throw together with what you had on hand. I recalled the key flavors were meat, onion, and smoke. Only a few more additions to incorporate some starch and amp up the flavor, and we had ourselves a complete dish.
As you have surely noticed by now, we strive for loads of flavor in every dish. This one is no exception. Incorporating the smoky flavor from grilled meat, along with a generous helping of Liquid Smoke, and you have all the ingredients for a rich, savory, BBQ-esque meal.
If you are not already using Liquid Smoke, add it to your shopping list. This little beauty is amazing in numerous dishes. Colgin and Wright’s are both great options. Go for it friends, get your smoke on.
- 2 tablespoons bacon fat, lard, or tallow
- 1-2 cups leftover steak and/or hamburger, cubed (chicken or pork chops will also work)
- 1 large sweet potato, cut into small cubes
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon hickory Liquid Smoke (Colgin or Wright's are good brands)
- 2 teaspoons Worcestershire
- 1 teaspoon Louisiana hot sauce, plus more to taste
- 1 teaspoon fresh thyme, or ½ teaspoon dried
- Salt and pepper
- Heat fat of choice in a large cast iron or similar pan over medium-high heat, and add sweet potatoes. Season with salt and pepper, and toss pieces to coat in fat.
- Cook, stirring occasionally, until potatoes are browned and softened, about 10 minutes.
- Push sweet potatoes to one side of the pan, and set this side of the pan slightly off the burner. Add onion and pepper in the open side of your pan, and cook until softened, another 5-6 minutes. Toss occasionally, and mix with potatoes halfway through if they are browning too quickly.
- Reduce heat to medium. Add minced garlic, toss to combine all ingredients, and cook one minute longer.
- Add meat pieces, Liquid Smoke, Worcestershire, hot sauce, thyme, and additional salt and pepper. Toss to coat, and cook another few minutes until warmed throughout and everything is coated. Serve with extra hot sauce on the side.
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